Sautéed Spinach with Green Tomato A delicious blend of flavors that will have your family enjoying spinach. A couple of tablespoons of this packs a powerful punch of nutrition with a meal. It’s a snap to make and stores well in the refrigerator for several days.
Sautéed Spinach with Green Tomato
Fresh Spinach – 1 lb
Green Tomatoes diced – 1/2 cup
Crushed chili pepper flakes – 1/4 tsp
Black mustard seed – 1/2 tsp
Cumin Seeds – 1/2 tsp
Urad Dal – 1 tsp
Ground turmeric – 1/4 tsp
Rasam Powder – 1/4 tsp
Vegetable Oil – 2 tbs
Herb salt – to taste
Asafoetida (hing) – 1/4 tsp
Heat vegetable oil ( I use grapeseed or canola oil) in a large flat bottomed skillet and fry the mustard seeds, cumin seeds and urad dal. Add the asafoetida, chili flakes,the other powders, and give a quick stir.
Add the green tomatoes ( a bit of diced fresh ginger and fresh cilantro adds a complex bouquet of flavors) and stir for a minute.
Now add the spinach and lightly salt it and toss gently till it begins to wilt.
Cover and cook for 2 minutes till the spinach is just done.
Serve as a side dish plain, with a drizzle of plain yogurt or with a dollop of greek yogurt.