A refreshing and light dish from Das Sreedharan, chef and owner of the Rasa restaurant chain . Be careful not to overcook the tomatoes. Serve with plain rice or chapatti.
Ingredients
- 3 tbsps coconut or vegetable oil
- 1/2 tsp mustard seeds
- 2 plump garlic cloves peeled and finely chopped`
- 10 fresh curry leaves from 2 oranges
- 100 g chopped onion
- 2 green chillies slit lengthways
- 1/2 tsp chill powder
- 1 tsp freshly ground coriander seeds
- 1/2 tsp ground turmeric
- 200 g tomatoes diced into small pieces
- 50 g spinach chopped
- 100g cooked or canned black eyed beans
- ses salt
- 300 g plain yoghurt
Servings:
Instructions
- 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 a moderate heat for five minutes or until the onion is soft.
- Add the green chillies, chilli powder, coriander and turmeric. Mix well then add the tomato pieces. Stir then add the spinach. Cook over a low heat for 5 minutes.
- Add the black eye beans and season to taste. Cook for a further minute or until everything is hot. Remove the pan from the heat and slowly add the yoghurt, stirring well. Serve warm.
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