Thakkali payaru curry
3 tbsp vegetable oil
1/2 tsp mustard seeds
2 garlic cloves, finely chopped
10 curry leaves
100g chopped onion
2 green chillies, slit lengthways
1/2 tsp chilli powder
1 tsp ground coriander
1/2 tsp ground turmeric
200g tomatoes, cut into small pieces
50g spinach, chopped
100g cooked or canned black-eye beans
100g plain yoghurt
1. Heat the oil in a large saucepan and add the mustand seeds. When they start to pop, add the garlic, curry leaves and onion. Cook over moderate heat for 5 minutes or until onion is soft.
2. Add the green chillies, chilli powder, coriander and turmeric. Mix well, then add the tomato pieces. Give a nice stir, then add the spinach. Cook over a low heat for 5 minutes.
3. Now add the black-eye beans with salt to taste. Cook for a further 1 minute or until everything is hot. Remove the pan from the heat and slowly add the yoghurt, stirring well.
4. Serve warm.
Author Das Sreedharan
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