SPINACH RAITA
Ingredients
- 2 tbsp ghee
- 1 bunch raw spinach that should make it 4 cups
- ½ tsp black mustard seeds
- ½ cumin seeds
- 1-pinch hing
- 2 tbsp cilantro leaves, chopped
- 4 curry leaves preferably fresh
- ½ green chili, chopped
- ½ cup ground and roasted peanuts
- 1 cup plain yogurt
- ¼ tsp salt
Method –
Remove the stems of spinach. After that wash and chop the spinach finely. On other hand, heat the ghee in saucepan on medium-high heat. Add the mustard seeds, cumin seeds, curry leaves followed by hing. Cook gently till seeds pop up. Add the cilantro and chili and remove from the fire. In a bowl, gently mix the spinach and yogurt, peanuts and salt. Add cooled spices, stir and serve.
This is serving as 1-2 tsp full per person. As ayurveda suggest not having this dish in excess quantity.
Medicinal value –
The spices in this recipe will help to alleviate some of the rough and cooling qualities of spinach, but Vata and Pitta should still take it only occasionally and when needed for medicinal use. Spinach is good blood cleanser. Caution is the patients who have kidney stones or gall bladder stones should not take it. This also helps giving strength to eyes as almost all green vegetables do.
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