Spinach Raita (yogurt Dip)
Instructions
1. Heat the oil in a saucepan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
2. Add the asafetida and cumin seeds. After the cumin seeds crack, add red chilies stir-fry for few seconds.
3. Add spinach, salt and black pepper and stir-fry, making sure to press the spinach down so most of the water can evaporate, still leaving spinach moist.
4. After the spinach cools off, mix it well into the yogurt.
5. Add milk to the raita about half a cup adjust to the desire consistency.
6. For best result serve chill.
Tips:
Frozen chopped spinach can be used instead of fresh spinach.
Variations:
Spinach raita also can be served as a spread with bread or crackers keep the consistency thick do not need to add any milk.
To serve as a dip add about cup of milk but keep thicker then raita.
Serving suggestion:
Serve over plain rice or as a side dish with any meal.
