Spinach Cooked in a Bihari Style
INGREDIENTS:
4 c Spinach 1/2 ts Green mango powder
2 md Potatoes 1/2 ts Cayenne
1 c Chick pea flour Ghee to deep fry
3 tb Soy milk or cream Dried coconut
1 ts Salt 1 1/4 c Gravy, see recipe
1 pn Turmeric Chopped cilantro
1/2 ts Garam masala
4 c Spinach 1/2 ts Green mango powder
2 md Potatoes 1/2 ts Cayenne
1 c Chick pea flour Ghee to deep fry
3 tb Soy milk or cream Dried coconut
1 ts Salt 1 1/4 c Gravy, see recipe
1 pn Turmeric Chopped cilantro
1/2 ts Garam masala
Boil spinach & potatoes. Drain, peel potatoes & grind with the spinach. Add chick pea flour & blend. Stir on milk or cream. Add salt, turmeric, garam masala, mango powder (omit if you want) & cayenne. Mix together till you have a smooth dough. pluck off small pieces & shape into a ball or any other shape you might desire.
Heat sufficient ghee in a wok or deep skillet. Roll each ball in coconut & deep fry till completely golden. Remove & place on a plate.
Heast gravy in a pot over medium heat. Drop in the koftas, cover, lower heat & cook for 10 minutes.
Garnish with coriander & serve.
Michael Pandya, "Indian Vegetarian Cooking"
Heat sufficient ghee in a wok or deep skillet. Roll each ball in coconut & deep fry till completely golden. Remove & place on a plate.
Heast gravy in a pot over medium heat. Drop in the koftas, cover, lower heat & cook for 10 minutes.
Garnish with coriander & serve.
Michael Pandya, "Indian Vegetarian Cooking"