Spinach Thoren
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
910 g
Spinach (fresh)1 tsp
Ground Cumin1 tsp
Cayenne1 tsp
Turmeric1 tsp
Coarse Salt2 tbsps
Vegetable Oil1 tsp
Brown Mustard Seed1 cup
Shallot (finely chopped)Directions:
1
Wash and dry fresh spinach, and chop finely, or drain the thawed spinach
2
Set aside
3
In a small bowl, combine coconut, cumin, cayenne, turmeric, salt, and green chile with enough water (about 1/4 cup) to make a thick paste
4
Set aside
5
In a wok or large skillet, heat the oil over medium-high heat
6
Add the mustard seeds and when they begin to pop, toss in the dried chiles, curry leaves, and shallots and fry for 2 minutes or until the shallots begin to soften but not brown
7
Add the spinach and cook, stirring constantly until spinach is half cooked, about 5 minutes
8
Stir in the coconut paste and continue cooking, stirring constantly for another 5 minutes or until the spinach is tender
9
Remove from the heat and adjust seasoning