Spinach cooked in a bihari style
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Spinach cooked in a bihari style
  Spinach    Vegetables    Vegetarian    Vegan    Indian  
Last updated 6/12/2012 1:02:30 AM. Recipe ID 26084. Report a problem with this recipe.
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      Title: Spinach cooked in a bihari style
 Categories: Vegetables, Vegetarian, Vegan, Indian
      Yield: 4 servings
 
  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: ========== Bring 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.
  




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Recipe ID 26084 (Apr 03, 2005)

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