|
Everyone knows how good it is for us but few have the skill to prepare it in a tempting manner, writes Pushpesh Pant Popeye pops a mouthful of spinach to regain his strength and vanquish sundry villains to rescue his beloved Sweet Pea. All mothers rely on the comic book hero to persuade their darling children to do likewise but not with much success. Spinach, it is believed, originated in Persia, is low in calories, about 25-30 in a 100 gm, and exceptionally rich in minerals and vitamins. Remember though that these healthy ingredients are lost very soon in cooking, so it is perhaps best to boil the greens lightly or better still, just steam them. The growing infant is prescribed a diet fortified with it and so is the convalescent. (Only those with a high BP and uric acid are advised to go slow).
Everyone knows how good it is for us but few have the skill to prepare it in a tempting manner. True, in continental cuisine it is used in soups, quiches, pasta and myriad other delicacies. In Chinese cooking, too, it makes frequent appearance. We have greatly enjoyed a translucent fried spinach leaf presented whole whenever the chef has honoured our request. The ‘standby’ veg option alu palak hardly gives the diner an idea of the splendour of spinach. Palak, to call it by its Indian name, is one of the oldest greens known to us. Saag meat owes its flavour and colour to palak and this emerald drape is what lends palak paneer such distinction. Palak mashed in dough provides puris that are as good to look at as these are to eat. In Kashmir they have a particularly delicious variety, the haq, and none can convince the other hill-folk that the spinach grown in the plains comes anywhere near the divine leaves that nourish those who dwell in the mountains. It is quite common both in North and South India to add a bunch of spinach leaves to enrich the daal. During the monsoon, palak pakora are particularly valued — perhaps because they are rarely made nowadays. In Uttaranchala it is cooked dry and called a tinariya but the more common avatar is gaba, a well-mashed vegetable with porridge-like consistency. This slow-cooked dish is what we would like to share with our readers before we return to a carnivorous menu soon! |