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I am Rupashree Majali from
Blacksburg, Virginia. Being a student and a vegetarian one at that, I
am always looking for simple, nutritious recipies that are not too
time consuming. Spinach is my favorite and this is my favorite
'Raita'.! Hope you enjoy it too!
Email: rmajali@vt.edu
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Spinach Raita
Ingredients
Spinach 2 bundles (fresh) or
Cut Leaf Spinach - 1 16oz pack (frozen)
Water - 100ml
Yogurt (low fat) 32 oz - Beaten
Green chillies - 2 slit lengthwise
Curry Leaves - 5/6
Asafotida - 1 pinch
Mustard Seeds - 1 tsp
Salt - to taste
Vegetable oil - 2 1/2 tbsp.
Method
- Wash and chop spinach fine (if fresh). Cook spinach with water until done
and drain out excess water. Allow to cool completely.
- Meanwhile, for seasoning, heat the oil (on low heat) in an appropriate
utensil and when oil is hot, add mustard seeds. When they start to crackle,
add asafotida, green chillies and curry leaves. Fry this for about a minute
and turn off heat.
- Take cooled spinach and mix with yogurt (you might add more yogurt if you
so desire), add salt and add the seasoning. Mix well and serve with hot
rotis or rice.
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