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Kashmiri Spinach

ethnic, side dishes, vegetables

5 tablespoon mustard oil
1/8 teaspoon asafetida
2 1/2 lb spinach, washed & chopped
1/2 teaspoon tumeric
1/2 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon garam masala

Heat oil in a very large pot over high heat. Let oil smoke a few minutes so that it loses its pungency. Put in the asafetida & all the spinach. Stir, add turmeric, cayeene, salt & soda. Cook & stir until the spinach wilts. Add 2 c water & cook uncovered over medium-high heat for 25 minutes. Stir occasionally. Reduce heat to low & mash spinach with back of a spoon. Cook, uncovered, for another 10 minutes. Sprinkle garam masala over top & serve. Madhur Jaffrey, "A Taste of India"

Yield: 4 servings

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