[showads ad=336×280]In Trinidad and Tobago, Spinach Bhagi is a traditional Indian dish that is served mainly for breakfast or dinner.
1 bundle spinach
1 large onion (chopped)
2 cloves garlic (chopped)
2 pimento peppers (chopped)
2 tbsp coconut milk powder mixed in 1/4 cup water
1 tbsp vegetable oil
1/2 hot pepper (according to taste and chopped)
Salt to taste
Break up spinach and wash. Heat oil in saucepan and add garlic, onion, pimento peppers and hot pepper and allow to saute for about 1 minute.
Add spinach and salt, turn all ingredients thoroughly. Add coconut milk, cover pot and allow to steam under low heat. Keep turning occasionally.
When Spinach is cooked, remove cover and allow frying for another 2 minutes or until all the liquid is absorbed. At this point you need to turn regularly.
Serve with Sadha Roti.
Spinach Baghi can also be made with Dasheen Bush. My mother recently showed me how to prepare it and it is really good! I had my husband pick some fresh dasheen bush from our back yard, so I could prepare Spinach Bhagi.
This is how I clean the dasheen bush, separate the leaves from the sticks and wash thoroughly. Then cut up the leaves and the sticks. Sometimes when I purchase the dasheen bush from the market, the leaves are young and naturally rolled up. To clean them, I unroll them, wash and then cut them up.
Follow the instructions above to make Spinach Bhagi using the dasheen bush. As the dasheen bush begin to cook, they soften and I use the back of my wooden spoon to totally mash up the dasheen bush.