BHAGI RICE

Cooking bhagi (an Indian term meaning spinach) was one of the first Indian recipes that I learned how to cook from my mom. I remembered burning the bhagi several times on the stovetop and forgetting to add salt while cooking. After many times of trying to cook bhaji, I finally knew how it was made. Bhaji is one of my favorite comfort foods that I like to eat on a rainy day or even in the wintertime. In Trinidad, this dish is vegetarian and traditionally eat with rice and dhal (Indian gravy made of yellow split peas) or even roti (Indian -style flatbread). Bhaji is prepared just by using only a few ingredients like onion, garlic, chopped spinach, and hot pepper.

WHAT IS BHAGI?

Indian term meaning spinach and sauteed on the stovetop. Also, it is known to be one of the seven curries during Diwali time.

Ingredients

4 packs of Frozen Chopped Spinach (10 oz)

1/2 Onion (chopped)

4 Garlic Cloves (grated)

2 Hot Pepper (optional)

Salt for taste

1 tbsp Vegetable Oil

1 cup of Boiling Water

Directions

1. In a medium pot, add oil on medium-low heat. Let the oil warm-up for 1-2 mins before adding onion and garlic.

2. Once the oil is heated up add the onion and garlic. Mix it together with the oil.

3. Now add four blocks of frozen chopped spinach inside the pot. After putting the spinach you will need 1 cup of HOT boiling water. This is going to help loosen the frozen spinach and increase the cooking process.

4. Then add salt for taste (according to your likeness) and 2 hot cherry peppers or 1 whole pepper (optional).

5. After adding all of the ingredients it’s time to cover up the pot with a lid and allow everything to cook. You’re going to keep the pot covered and make sure spinach is fully loose inside the water. Use your pot spoon and poke the spinach to check if it’s still frozen. If it is frozen keep your pot covered (Looking for a melted-down texture).

6. At this point, when spinach is loose remove the pot lid, raise your heat to medium-high, and allow the water to reduce. This should take about 20 minutes for the water to dry out.

7. Once the spinach is fully cooked, it has a tendency to stick to the sides and bottom of the pot. To address this, take your pot spoon and carefully scrape the sides and bottom. This will ensure that the spinach is evenly cooked and prevent it from burning or sticking.

8. Remove the pot from the heat once the spinach is done. Allow it to cool down before serving. This will prevent the spinach from overcooking and becoming mushy.