*  Exported from  MasterCook  *
                      SPINACH COOKED IN A BIHARI STYLE
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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: ÿÿÿûring 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
   Whisk together ginger, garlic, green chili, salt, cilantro, and oil. Pour
   this dressing over the spinach and mix thoroughly.
   Source: (C) 1981 Madhur Jaffrey The Herb Companion - February/March 1993
   Typed for you by Karen Mintzias
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