Saghentrees, indian 2 lb spinach (raw) 1 tablespoon butter 2 tablespoon water 1 teaspoon ginger, ground 1 pinch sugar 1 salt, to taste Chop spinach (a food processor comes in handy) and mix well with other ingredients. Cook over high heat for 2 minutes. Cover and cook for 20 minutes on medium heat, stirring fairly often. Salt to taste. NOTES: * An Indian spinach side-dish -- This recipe is from "Indian Cookery: A Practical Guide," by Dharamjit Singh, which is undoubtedly translated into English, as many of the phrases are awkward. : Difficulty: easy. : Time: 30 minutes. : Precision: no need to measure. : Nicholas Horton : Aiken Computation Lab, Harvard University : horton@harvard.harvard.edu : Copyright (C) 1986 USENET Community Trust |
