Finely chop a bunch of spinach leaves in a food processor. Add a cup of fat free buttermilk to the food processor and whisk it for 30 seconds. Heat a teaspoon of olive oil in a pan. Add quarter teaspoon of mustard seeds, couple of whole red chilies, few curry leaves, a pinch of turmeric and chili powder. Pour it over the whisked spinach-buttermilk mix. Garnish with a quarter teaspoon of cumin powder. Serve as a side dish or a dip to go with whole grain chips or pita bread pieces.
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