Haaq is actually the name of a bitter green from Kashmir, not unlike spinach but perhaps a little more strongly flavored. In any case, spinach is used as a substitute throughout India, and this simple preparation is widespread. Neither mustard oil nor the amount of chile (I use only one) is key; but asafetida—also known as hing—the odd yellow powder (it’s made from a resin that is exuded by the roots of the plant) with the off putting aroma, most definitely is. In fact, this is the place to use it and learn to love it, as I believe you will. You can serve this as a side dish (in which case halve the quantities) or as a main course,with rice. It’s also often served with fried fish on top of it.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a large skillet or flameproof casserole over medium heat; a minute later, add the chiles and asafetida and cook until the chiles sizzle a bit, just a minute or so.
Step 2
Add the spinach and about 1/2 cup water. Cook, stirring occasionally, until the spinach wilts and is tender, about 15 minutes. Season with salt if necessary and serve hot or warm.
