2 bunches Spinach (chopped)1 lb potatoes (quartered, partially cooked)2 green chilies2 tbsps melted butter¼ tsp asafoetida1 tsp cumin seedsSalt to tasteTo Garnish :1 ripe tomato, slicedLemon wedgesHeat the butter and fry the asafoetida and cumin seeds for 2 minutes. Add the spinach, potatoes, salt and chilies. Cover and cook over a moderate heat for about 10 minutes. Stir several times and then arrange the tomato and lemon slices over the mixture. Cover, lowering the heat and cook for another 5 minutes.
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