- 3 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 2 garlic cloves, finely chopped
- 10 curry leaves
- 2/3 cup chopped onion
- 2 green chilies, slit lengthwise
- 1/2 tsp chili powder
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 7 oz (200 g) tomatoes, cut into small pieces
- 2 oz (50) spinach, chopped
- 4 oz (100 g) cooked or canned black-eye beans salt
- 10 oz (300 g) plain yogurt
method:-
- Heat the oil in a large saucepan and add the mustard seeds. When they start to pop, add the garlic, curry leaves, and onion. Cook over moderate heat for 5 minutes or until the onion is soft.
- Add the green chilies, chili powder, coriander, and turmeric. Mix well, then add the tomato pieces.
- Stir well, then add the spinach. Cook over low heat for 5 minutes.
- 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 yogurt, stirring well. Serve warm.
