| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, Accompanime |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Spinach |
| 1 |
tb |
Ghee |
| 1 |
ts |
Black Mustard seeds |
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Fenugreek seeds |
|
|
Pinch of chilli powder |
|
|
(Optional) |
| 1/2 |
ts |
Salt |
| 1 |
c |
Yoghurt |
INSTRUCTIONS
Wash spinach well and remove any tough stems. Pull the leaves into pieces
and put into a saucepan with the moisture on the leaves or add 1 TBL water.
Cover and steam over a low heat until spinach is tender. Drain and chop
finely. Heat ghee in a small saucepan and fry the mustard seeds until they
start to pop. Add cumin seeds, ground cumin and fenugreek seeds and
continue to fry, stirring with a wooden spoon, until the fenugreek seeds
are golden brown, but do not allow to burn. Remove from heat, stir in
chilli powder and salt and allow to cool. Mix in the yoghurt, then stir
this mixture into the spinach. Serve cold as an accompaniment to a meal.
Compiled by Imran C.
Posted to EAT-L Digest 28 Dec 96
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Sun, 29 Dec 1996 19:51:50 +1000
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