Locomotoring

Yogurt curry with steamed spinach dumplings

The yogurt curry is like  hot raita. It is tasty and when had with a bowl of white rice, is a light and easy to digest meal. The lovely yellow color comes from turmeric, a spice with anti-fungal and anti-inflammatory responses. An ingredient is this spice, called curcumin, is now being tested against Alzheimer in scientific studies. The nutrition in the meal comes from the steamed spinach dumplings.

Ingredients for the steamed spinach dumpling (6-8 servings):

• A pack of frozen chopped spinach, microwaved for a few minutes until warm.
• 3/4 cup of besan (de-husked black gram flour). Can be substituted with chickpea flour.
• 4-5 pickled pearl/cocktail onions finely chopped (optional)
• 1 tsp salt
• 1 tsp amchoor (mango powder)
• 1 tsp lightly crushed coriander seeds
• 1 tsp paprika

Mix the above ingredients to make a soft dough. Prepare your steamer – I use a bamboo steamer. Make small dough balls with your fist, shape is not terribly important, and steam for 12 minutes. Cool and chop into bite size pieces.

Cook’s reward: Pop  a few of these pieces in your mouth while you proceed with the rest.

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