A simple dish in Kashmiri cuisine, goes well with rice. Recipe from Femina & Jiggs Kalra.
Preparation time: 15 minutes
Cooking time: 5 minutes
1 kg spinach (palak) or Kashmiri spinach or Kaanyi haak or Kohlrabi greens or Collard greens, cleaned thick stem removed, leaves left whole
3 - 4 cups water
1 teaspoon salt
8 whole red chillies
1 teaspoon asafoetida (hing)
1 tablespoon oil
2 tablespoon mustard oil
Put a large pot of water on to boil, and add salt, chillies, asafoetida and oil.
When the water comes to a boil, add the greens and cook for a minute.
Arrange in a dish and pour mustard oil over it. Serve hot with steamed rice and yogurt.