Thakkali payaru curry

0 likes 0 comments Recipe by Dan Kirton

Thakkali Payaru Curry of Dan Kirton - Recipefy

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
salt
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.

main courses, curry, vegetarian, thakkali, payaru May 14, 2013 22:01

Author Das Sreedharan

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Dan Kirton
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41 years old
Sydney, Australia

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