A green leafy vegetable that cooks in minutes and good for your health. Spinach has a soft texture and it wilts quickly with heat. Overcooking the vegetable will discolour, cause the leaves to become slimy and destroy its valuable nutrients. This dish is quick and easy to prepare.
Spinach has a high water content and contains oxalic acid that leaves a lingering bitter taste. This is my mother's recipe and I prefer cooking spinach the way she did. She added red lentils that absorbed the excess moisture released by the vegetable. The lentils also cut through the slight bitterness of the spinach. Coconut sprinkled at the end provided sweetness to the dish.
Low in calories, high in vitamins including dietary fibre, calcium and protein. An excellent source of valuable nutrients. Controls blood sugar levels, prevents cancer, asthma, regulates blood pressure, improves bone health, promotes healthy digestive tract, skin and hair. A healthy and nutrient-rich vegetable.
Spinach has a high water content and contains oxalic acid that leaves a lingering bitter taste. This is my mother's recipe and I prefer cooking spinach the way she did. She added red lentils that absorbed the excess moisture released by the vegetable. The lentils also cut through the slight bitterness of the spinach. Coconut sprinkled at the end provided sweetness to the dish.
Low in calories, high in vitamins including dietary fibre, calcium and protein. An excellent source of valuable nutrients. Controls blood sugar levels, prevents cancer, asthma, regulates blood pressure, improves bone health, promotes healthy digestive tract, skin and hair. A healthy and nutrient-rich vegetable.
Goan Style Spinach (Espinafres Estilo Goês)
(Serves 4)
Ingredients:
1 large bunch of spinach
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
1/4 cup masoor dal (red lentils)
2 tablespoons grated coconut
2 tablespoons oil
salt
Method:
Chop spinach, wash and drain well using a colander.
Clean and wash masoor dal too.
Heat oil in a pan and saute onion till soft. Add green chillies and tomato. When tomato is pulpy, add the spinach along with the masoor dal and salt. Cover, cook on medium heat till dal soft and spinach wilted. (The dal will cook with the moisture released by the vegetable.) Sprinkle grated coconut and remove from heat.
Alternatively, all the ingredients (except coconut) can be added together and cooked. Garnish with grated coconut at the end.
(Serves 4)
Ingredients:
1 large bunch of spinach
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
1/4 cup masoor dal (red lentils)
2 tablespoons grated coconut
2 tablespoons oil
salt
Method:
Chop spinach, wash and drain well using a colander.
Clean and wash masoor dal too.
Heat oil in a pan and saute onion till soft. Add green chillies and tomato. When tomato is pulpy, add the spinach along with the masoor dal and salt. Cover, cook on medium heat till dal soft and spinach wilted. (The dal will cook with the moisture released by the vegetable.) Sprinkle grated coconut and remove from heat.
Alternatively, all the ingredients (except coconut) can be added together and cooked. Garnish with grated coconut at the end.