Difference between revisions of "Sindhi Spinach"

From Recidemia
Jump to: navigation, search
(Created page with "==Description== Sindhi Spinach <ref>{{cite book|last=Vaswani|first=Suneeta|title=Easy Indian Cooking|year=2004|publisher=Robert Rose Inc.|isbn=0-7788-0088-1|pages=130-131}}</r...")
 
 
Line 23: Line 23:
  
 
==Procedure==
 
==Procedure==
 
+
# Clean and wash the peas, getting rid of any grit.
 
+
# Let peas sit in 3 cups water for ~30 min.
 +
# Then drain peas.
 +
# Warm a pan with oil over medium heat.
 +
# Include the cumin seeds, saute for ~30 seconds.
 +
# Include the chilies, ginger and garlic.
 +
# Saute for ~1 min.
 +
# Include onion, bell pepper, eggplant, beans, carrot, potato, tomatoes, tumeric, mixing in well.
 +
# Include the spinach, dill and drained peas.
 +
# Include 1.5 cups of water and stir everything well.
 +
# Cover, increase heat to high and leave to boil.
 +
# Reduce heat back to medium, leave to simmer for ~28 min.
 +
# Mix in salt and tamarind.
 +
# Use potato masher to mix the vegetables.
 +
# Leave on the heat to cook for another 13 min, achieveing a thicker mixture.
 +
# Achieve a thick and moist consistency.
 +
# Serve over rice.
 +
  
 
==References==
 
==References==

Latest revision as of 18:33, 3 August 2012

Description[edit]

Sindhi Spinach [1] [2] is a popular vegetable dish in Sindhi as a summer meal.

Ingredients[edit]

  • 1 cup split yellow peas (channa dal)
  • 1 tbsp vegetable oil
  • 1.5 tsp cumin seeds
  • 2 tbsp chopped green chilies, like serranos
  • 1 tbsp minced peeled gingerroot
  • 1 tbsp chopped garlic
  • 1 medium onion, chopped
  • 1 red or green bell pepper, chopped
  • 1 piece eggplant, cut into 1" dice
  • 15 green beans, cut into 1/2" pieces
  • 1 carrot, cut inot 1/2" pieces
  • 1 medium potato, cut into 1" dice
  • 2 Roma tomatoes, chopped
  • 1 tsp turmeric
  • 2 packages (10 oz) frozen spinach (thawed)
  • 1/2 cup fresh dill, chopped (or 2 tbsp dried dill)
  • 2.5 tsp salt
  • 1/4 cup Thai tamarind paste (or 2 tbsp Indian tamarind concentrate)

Procedure[edit]

  1. Clean and wash the peas, getting rid of any grit.
  2. Let peas sit in 3 cups water for ~30 min.
  3. Then drain peas.
  4. Warm a pan with oil over medium heat.
  5. Include the cumin seeds, saute for ~30 seconds.
  6. Include the chilies, ginger and garlic.
  7. Saute for ~1 min.
  8. Include onion, bell pepper, eggplant, beans, carrot, potato, tomatoes, tumeric, mixing in well.
  9. Include the spinach, dill and drained peas.
  10. Include 1.5 cups of water and stir everything well.
  11. Cover, increase heat to high and leave to boil.
  12. Reduce heat back to medium, leave to simmer for ~28 min.
  13. Mix in salt and tamarind.
  14. Use potato masher to mix the vegetables.
  15. Leave on the heat to cook for another 13 min, achieveing a thicker mixture.
  16. Achieve a thick and moist consistency.
  17. Serve over rice.


References[edit]

  1. Vaswani, Suneeta (2004). Easy Indian Cooking. Robert Rose Inc.. pp. 130-131. ISBN 0-7788-0088-1. 
  2. Bharadwaj, Monisha (2006). the Indian kitchen. Kyodo Printing Co. Pte. Ltd.. pp. 19. ISBN 978-1-85626-659-8.