Ingredients of Spinach Raita

Two tablespoon of ghee

One bunch of raw spinach making about four cups

Half teaspoon of black mustard seeds

Half teaspoon of cumin seeds

A pinch of hing

Two tablespoon of chopped coriander leaves

Four fresh curry leaves

Half green chilli chopped

Half-cup ground and roasted peanuts

One-cup plain yogurt

One-fourth teaspoon of salt

Method of Spinach Raita
To prepare the Ayurvedic Spinach raita first remove the stems of spinach. Wash the spinach and chop it finely. Keep it aside; heat the ghee in a saucepan, on medium flame. Add the mustard seeds, cumin seeds, curry leaves followed by hing. Stir gently till the seeds pop out. Add the coriander leaves and chilli and remove it from fire. In a bowl gently mix the spinach, yogurt, peanuts and salt. Add cooled spices, stir and serve.

The spices used in this Ayurvedic Spinach raita will help to remove some of the rough and cooling qualities of spinach. However, Vata and Pitta prakriti people should take it occasionally and when needed for medicinal use. Spinach is a good blood purifier. People suffering from kidney stones or gall bladder stones should not take it. It helps in strengthening eyesight like most green vegetables.