One of our close family friends based in Patna, Bihar had shared this family recipe with my mother many years back. Since then, we have made it numerous times and have always credited them with the generous praise we have received. It really adds a little something to any Indian menu! This is a toned down easy version, and the version we have had in Patna is a different level altogether, but here goes...
Ingredients
Fresh spinach - 1 and 1/2 cup, chopped
Vegetable oil - 1 tablespoon
Yogurt - 1 cup
Mustard Oil - 1/4 cup
Dry Red Chilli - 3 whole pieces
Mustard Seeds - 2 - 3 teaspoons
Salt - to taste
Cold water - about 1/4 cup, more if you like runny raita
Method
1. Sautee fresh chopped spinach in vegetable oil with salt until it wilts, but keeps green color. Keep aside to cool.
2. In a large bowl, whisk yogurt until smooth. Set aside.
3. Squeeze cooled spinach so that all the residual water is removed, and mix it into the yogurt, along with some salt. Add cold water if raita is too thick for your liking.
4. Heat mustard oil a small frying pan / tadka pan.
5. When oil splutters, add in mustard seeds and dried red chilli. Sautee for a few seconds. Do not let it burn!
6. Pour tadka on the cool spinach, and refrigerate before serving.
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