ಬಸಳೆ ಹಶಿ/Spinach Raita

Havyak food never ends without a delicious raita. This raita is very simple can be made even with methi leaves. To avoid bitterness in methi add some jaggery to it. As a young girl i would love basale (spinach) greens. These greens may be little sticky depending on the varienty of Basale just like lady’sfinger. There are a few varieties of these green leaves small greens, large huge red stalk with green leaves, large green leaves and also one more is very thin greens all belong to the same family.  The last variety is very tastier i love the most. Though i do not find it here.  These can be grown nicely in your backyards. To know the health benefits of spinach read here. This is my entry for JFI greens hosted by Indira of Mahanandi and Green Blog Project hosted by Mandira from Ahaar.

small potted spinach just for fun

few spinach leaves from my plant

Spinach Raita

All you need

Basale  - 1 bunch

onion - 1 cut finely

grated coconut - 1/2 cup

green chillies - 1

yogurt/curds - 1 cup

tempering

mustard seeds - 1tsp

urad dhall - 1 tsp

hing - 1/4 tsp

red chilles - 2

• Wash and chop spinach finely
• Cook spinach with water and salt until soft let it cool
• Grind green chillies, coconut with water to a fine paste
• Add the coconut paste, chopped onions and curds to spinach and mix well
• Prepare for takda, add red chillies, hing urad dhall, mustard to hot oil
• Allow mustard to splutter, pour it to the spinach mixture.
• Serve with rice.