INGREDIENTS

INSTRUCTIONS

2 2-3    whole dried red chilies 2 2-3 sm fresh green chilies
1/3 ts asafetida (if you have it)
I love Indian recipes for greens but they usually take so long to cook that
I only make them on special occasions.  Recently I found one for spinach
that's quick and good and salt-free.  As always, adjust the seasonings to
taste.  {Taken from Shahnaz Mehta's _Good Cooking From India_.)
Thoroughly wash spinach, trimming off only the ends of the stems.  Do not
chop.  Drain.  In a dry iron pan, stir crushed fennel seeds and ginger
powder over moderate heat until the powders become slightly brown (about 2
minutes).  Remove from heat and set aside.  In a large skillet or wok heat
2-3 TBSPS of your favorite liquid for sauteing.  Sprinkle the asafetida,
then add the chiles, then the spinach, then the fennel and ginger.  Stir
fry 1-2 minutes.  Cover and simmer 2-4 minutes, then uncover and stir until
the spinach is ready.  Do not over cook.
Posted to fatfree digest V96 #290
Date: Sun, 20 Oct 1996 17:25:00 -0700
From: bgaerlan@ucla.edu (Barbara Gaerlan)

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