2 small bunches of palak
250 gms curd, whipped to a creamy smoothness
Seasoning
Freshly ground pepper
Salt
Chopped fresh coriander
Tempering
2 teaspoons oil
3/4 teaspoon jeera
1/2 broken dried red chili
Pinch of hing
Wash m cook whole palak leaves in a little water (about 2 tablespoons per bunch). Don't cover the pan or the palak will lose its lovely colour. Allow to cool and then chop. Add to whipped curd along with salt n pepper. Heat oil, add jeera, hing, red chili. When the jeera starts to darken, remove from heat and add to the raita. Stir in the chopped coriander Garnish: fresh coriander. Chill and serve...with anything, even hot, buttered toast!
TIP : You can vary the seasoning and select your favourite : roasted jeera powder, chat masala, freshly ground mustard etc., etc
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