Uri Bisi with Spinach Saag
Ingredients
- 2 handfuls of uri bisi (beans), rehydrated and peeled or use butter beans or cannellini beans
- Oil
- 3-4 cloves of garlic, grated or minced
- 1 medium onion, sliced
- Salt, to taste
- 10-12 cubes frozen spinach or 2 bunches fresh spinach
Preparation
Boil the peeled uri bisi in water until cooked through and soft. Drain and set aside.
Heat some oil in a pan and add the garlic, cook until brown, then add the sliced onion and salt and sauté for 2-3 minutes. Add the cooked uri bisi or alternative beans and cook until they lightly change color.
Add the spinach and cook until all the liquid has evaporated and it changes color. The saag is ready when it's almost dry. Serve with rice, roasted bird's eye chilies, and lemon wedges.
Tips
Dried uri bisi can be used if rehydrated and peeled; butter beans or cannellini beans are good substitutes.
Frozen spinach speeds up preparation, but fresh spinach can be used instead if preferred.
