|  | | Cheera thayir curry | |
Ingredientsserves 4
4 tablespoons vegetable oil
2 teaspoons mustard seeds
3 cloves garlic, finely chopped
3 dried red chillies
10 curry leaves
a pinch of fenugreek
2 onions, finely chopped
3 fresh green chillies, slit lengthways
2.5cm/1 in ginger, finely chopped
2 tomatoes, finely chopped
1 teaspoon turmeric powder
150g/5oz spinach, trimmed
250g/90z plain yoghurt
salt
Method Heat the oil in a large saucepan. Add the mustard seeds and, as they begin to pop, add the garlic, dried red chillies, curry leaves and fenugreek. Cook, stirring frequently, over a medium heat, for 2 minutes, then add the onions, green chillies and ginger.
When the onion turns brown, add the tomatoes, turmeric and some salt. Mix thoroughly, then add the spinach and cook for 5 minutes, stirring occasionally.
Remove the pan from the heat. Gradually add the yogurt, stirring slowly and continuously. Return the pan to the heat for a further 5 minutes, stirring constantly. Serve lukewarm.
This recipe can be found in The New Tastes of India - Over 100 vibrant vegetarian recipes from Southern India by Das Sreedharan (Headline, ISBN: 0-7472-7147-X, 17.99).
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