Palak ka Raita

Ingredients

• Thick yogurt, of a creamy consistency 2 1/2 cups (500 g) or 750 g hung yogurt
• Spinach, blanched and chopped 1 1/2 cups (500 g, uncooked)
• Salt 2 tsp
• Powdered black pepper 1/2 tsp
• Roasted and powdered cumin  ( Jeera) seeds 2 tsp
• Ginger, finely chopped 1 tsp
• Oil 1 tbsp
• Mustard (Sarson) seeds 1 tsp
• Curry leaves (Kadhi Patta) 7-8 or 1 tsp dried and crushed
• Whole red peppers (Sabut lal Mirch) 2-3

Preparation

• Mix gently, the spinach, yogurt, salt, black pepper, 1tsp of the cumin seeds and the ginger. Do not mix it thoroughly, as the mixed texture of the spinach and the yogurt being visible, looks good.

• Arrange the mixture on to a serving dish.

• Heat the oil, and add the mustard seeds, curry leaves and the red peppers. When the seeds splutter and the peppers darken a bit, pour the mixture on to the yogurt. Sprinkle the rest of the cumin seeds over it, and serve chilled.