Spinach Raita
dips, indian, salads, side dish
500 gm spinach
1 tablespoon ghee
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground cumin
1/2 teaspoon fenugreek seeds
1 pinch of chilli powder
1 (optional)
1/2 teaspoon salt
1 cup yoghurt
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.
From: "Imran C." Date: 29 Dec 96 Eat-L List (Recipes And Food Folklore) Ä
Yield: 4 servings