Cheera Thayir Curry |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 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 chpped | 3 fresh green chillies, slit lengthways | 2.5 cm/1 in ginger, finely chopped |
| 2 tomatoes, finel chopped | 1 teaspoon turmeric powder | 150g/5 oz spinach, trimmed |
| 250g/9 oz plain yogurt | salt | |
| 1 | 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. |
| 2 | 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. |
| 3 | 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. |