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                     SPINACH COOKED IN A BIHARI STYLE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Vegetarian
                Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   lb           Fresh spinach
                        - washed and trimmed
     1/2   ts           Freshly grated fresh ginger
   1                    Garlic clove -- mashed
     1/2   ts           Minced fresh hot green chili
                        -(very finely minced)
     1/2   ts           Salt
   2       tb           Very finely minced cilantro
   2       tb           Mustard oil

  This dish, traditionally made with mixed greens such as spinach and
  mustard, resembles an Italian pesto, though it is much thicker in
  consistency.  In place of olive oil, mustard oil is used, and apart from
  the taste of the greens themselves, the other strong flavors include raw
  garlic, raw ginger, green chilis, and cilantro.  If you can't obtain the
  pungent golden mustard oil which is called for in this recipe (available in
  Chinese as well as Indian groceries), steep 1/2 teaspoon powdered dried
  mustard in 2 tablespoons of vegetable oil.
  
  In Northern India, this dish is eaten at room temperature for breakfast,
  along with fried bread and tea.  While raw garlic may seem alarming first
  thing in the morning, Indians consider it a medicinal necessity, and many
  swallow a crushed clove every day.
  
  DIRECTIONS: ÿÿÿûring 4 quarts of water to a rolling boil in a large
  pot.  Add spinach and cook on high heat for 1 to 2 minutes, or until
  wilted. Drain, rinse under cold water, and squeeze out as much liquid as
  you can easily.
  
  Put spinach in food processor or blender with 2 tablespoons water and blend
  until smooth.  This will result in a fairly thick paste.  Put in a serving
  bowl.
  
  Whisk together ginger, garlic, green chili, salt, cilantro, and oil. Pour
  this dressing over the spinach and mix thoroughly.
  
  Source: (C) 1981 Madhur Jaffrey The Herb Companion - February/March 1993
  Typed for you by Karen Mintzias
 


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