Palak raita
Ingredients
- 900 gms spinach
- 200 ml water
- 2 1/2 tbsp oil
- 1 tsp mustard seeds
- 1 pinch asafoetida
- 2 green chilies - slit lengthwise
- 1/2 stalk curry leaves
- 1 l yoghurt
- salt to taste
Preparation
- put the yoghurt in a cheese cloth or very large coffee filter for an hour
or two to get rid of the sour taste (if desired)
- wash and chop the spinach, cook in the water and cool
- heat the oil in a non-stick pan on low heat, add mustard seeds and leave
until they start to pop
- dd asafoetida, chilies and curry leaves and leave for another minute
- mix cooled spinach with yoghurt, add salt and fried spices and mix well