Spinach Thoren Food

SPINACH THOREN

Spinach Thoren image

Cookbook author Maya Kaimal shared this recipe for one of her favorite vegetable curries on Martha Stewart TV.

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

2 pounds fresh spinach, or 2 ten-ounce packages frozen chopped spinach, thawed
3/4 cup grated unsweetened coconut
1 teaspoon cumin
1/8 teaspoon cayenne
1/4 teaspoon turmeric
1 teaspoon coarse salt
1 fresh green chile (Serrano or Thai), minced
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
2 dried red chilies
10 to 12 fresh curry leaves (optional)
1 cup finely chopped shallots, or onion

Steps:

Wash and dry fresh spinach, and chop finely, or drain thawed spinach. Set aside.
In a small bowl, combine coconut, cumin, cayenne, turmeric, and salt with enough water (about 1/4 cup) to make a thick paste. Add green chile, and stir. Set mixture aside.
In a wok or large skillet, heat oil over medium-high heat. Add mustard seeds; when they begin to pop, toss in dried chiles, curry leaves, and shallots, and fry until shallots begin to soften but not brown, about 2 minutes. Add spinach, and cook, stirring constantly until spinach is half cooked, about 5 minutes. Stir in coconut paste, and continue cooking, stirring constantly, for another 5 minutes or until the spinach is tender. Remove from heat, and adjust seasoning.

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