This raita is both tasty and nutritious. Serve it with your favorite daal and plain boiled or fragrant rice for a lovely vegetarian meal!
Ingredients:
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- 1 bunch spinach, washed and chopped fine
- 2" piece of ginger grated
- 2 green chillies chopped very fine (optional)
- 1 cup fresh, thick unsweetened yogurt - whisked till smooth
- Salt to taste
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- 1 tsp cumin seeds
- 5 cloves garlic chopped very fine
- 1 dry red chilli broken into small pieces
Preparation:
- Heat the cooking oil in a pan on medium heat. Add the spinach, ginger and green chillies to it and cook till the spinach is soft. Remove from fire and allow to cool.
- Put the spinach mixture into a mixing bowl. Add the yogurt and salt to taste. Stir to blend all ingredients well. Keep aside for now.
- Heat the remaining cooking oil in a small pan and when hot, add the cumin seeds, chopped garlic and dry red chilli pieces. Fry till spluttering stops and the spices are slightly darker.
- When this happens, remove from heat and pour evenly over the yogurt spinach mixture. Sir to blend and serve.
