Spinach Raita

Karen Haigh
Originally From: The Flavors of India by Bharti Kirchner
4 small servings

1 1/2 tablespoons vegetable oil (mustard oil preferred)
1/3 teaspoon asafetida powder (or garlic powder in a pinch)
1/2 teaspoon black mustard seeds
1 teaspoon seeded, chopped fresh green chili
1 cup firmly packed slivered fresh spinach leaves
1/2 teaspoon salt
1/8 teaspoon ground black pepper (preferably freshly ground)
2 teaspoon ground cumin
1 1/2 cups plain yogurt, lightly beaten
2 tablespoon finely chopped fresh cilantro

 Heat oil in a skillet over medium low heat. Sprinkle asafetida over the oil. Add black mustard seeds and fry for a few seconds. As soon as the seeds start popping, stir in green chili. Add spinach and mix well. Cook for a minute or so, just until spinach is wilted. Remove from heat.

Combine salt, pepper, cumin, yogurt and cilantro in a bowl. Add the spinach. Allow to cool to room temperature, then refrigerate for at least 30 minutes to help develop the flavours.

From the Dinner Co-op