1 1/2 lb Fresh spinach
- washed and trimmed
1/2 ts Freshly grated fresh ginger
1 Garlic clove; mashed
1/2 ts Minced fresh hot green chili
-(very finely minced)
1/2 ts Salt
2 tb Very finely minced cilantro
2 tb Mustard oil

This dish, traditionally made with mixed greens such as spinach and
mustard, resembles an Italian pesto, though it is much thicker in
consistency. In place of olive oil, mustard oil is used, and apart from
the taste of the greens themselves, the other strong flavors include raw
garlic, raw ginger, green chilis, and cilantro. If you can’t obtain the
pungent golden mustard oil which is called for in this recipe (available
in Chinese as well as Indian groceries), steep 1/2 teaspoon powdered dried
mustard in 2 tablespoons of vegetable oil.

In Northern India, this dish is eaten at room temperature for breakfast,
along with fried bread and tea. While raw garlic may seem alarming first
thing in the morning, Indians consider it a medicinal necessity, and many
swallow a crushed clove every day.

DIRECTIONS:
==========
Bring 4 quarts of water to a rolling boil in a large pot. Add spinach and
cook on high heat for 1 to 2 minutes, or until wilted. Drain, rinse under
cold water, and squeeze out as much liquid as you can easily.

Put spinach in food processor or blender with 2 tablespoons water and blend
until smooth. This will result in a fairly thick paste. Put in a serving
bowl.

Whisk together ginger, garlic, green chili, salt, cilantro, and oil. Pour
this dressing over the spinach and mix thoroughly.