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