In Pakistan, spinach (as a vegatable) loved by many people, i have no best idea about Western or African countries but in Asia, the love for Spinach rises, and many people grows different type of plants.
Spinach is not children's special dish as, in my childhood I haven't even taste the green spinach cooked by my MoM.
Elders love for spinach in Pakistan, is overwhelming :-), they loved to be served with tasty spicy spinach in winters.
I sow seeds at my home, where I freed some space for vegetable to grow such as Lady gingers, Spinach (Sarso ka Saag), Lemons, Green Chilies.
The spinach I have shows in images is Spinach called in Urdu (Sarso Ka Saag), favourite vegetable of Pakistan and India, it brings colors to yout meal, whether you are eating Chicken or Beaf, Mutton, Spinach as Vegrtable brings a Greeny Tasty Spicy add.
We've not just eaten it in Winter's season, by preserving it we use to eat it whole year.
Its preservation is too simple, harvest all thr vegetable, take out its leafs because for preservation LEAFS of Spinach most important.
Sunshine makes it all dry within 2 days if the weather is clear and temperature is normal.
Mostly, in cold countries, many people prescribe the another technique where they put all the vegetables in oven for preservation to driy it up.
Dried De-hydrated Leafs!!!
So, question is how Pakistani's, specially people of Khyberpakhtunkhwa cook thr Spinach?
Ingredients (common & simple):
- Red dried chillies powder
- Salt
- Oil (2-5 spoons)
That's it. :-)
Put all leafs of Spinachs on griddle/Tawwa, add some oil around 2-4 tea spoons, and put some cover over to keep the tight heat inside it.
Leave it for 5-12 minutes, it will spill out some water from leafs, let it dry by heating it up! Mix red chillies powder around 2-4 table spoons,
Mix it well, then, put some salt in it. Keep mixing it until tge spinach turns dark-green and dried from water.
Serve it on table to family members, they will surely love it.
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I hope everyone likes it.