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Woman's Hour 大象传媒 Radio 4 |
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Cheera thayir curryIngredientsserves 44 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 MethodHeat 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). If you like this recipe, then you may like Savoy cabbage thoran Back to the recipe page |
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