A recipe from Mysore in ” A Taste of India” by Madhur Jaffrey (1985)
Ingredients
- 1 1/2 lbs fresh spinach
- 1/2 cup chopped fresh dill
- 1/2 tsp sea salt
- 4 tbsps single cream
- 1 tbsp vegetable oil
- 1/4 tsp black mustard seeds
- 1/8 tsp cumin seeds
- 1 small dried red chilli
Servings:
Instructions
- Was the spinach well and slice the leaves crosswise at 1 cm intervals.Put into a large pan with the dill then cover and cook on a medium low heat for about 20 minutes.
- Remove the lid and add the salt and the cream. Raise the heat and boil away most of the liquid, stirring. Keep just enough liquid to keep the spinach moist.
- Heat the oil in a small frying pan over a medium heat. When hot, put in the black mustard seeds. As soon as the seeds start to pop add the cumin seeds followed by the red chilli a few seconds later.
- When the chilli starts to darken tip the contents of the frying pan into the spinach. Stir to mix before serving immedietely.
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