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Monday, February 1, 2016

Thakkali payaru curry

Thakkali payaru curry



ingredients:-
  • 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:-
  1. 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.
  2. Add the green chilies, chili powder, coriander, and turmeric. Mix well, then add the tomato pieces.
  3. Stir well, then add the spinach. Cook over low heat for 5 minutes.
  4. 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.

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