12 December 2012,22:41 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a non-stick saucepan. Add the mustard and fenugreek seeds and whole dried chilies.
  • Once the mustard seeds have spluttered, add the garlic and curry leaves and cook them gently until the garlic is just starting to turn golden.
  • Add the spinach, seasoning and a splash of water; mix well and cover. Cook for 5 - 7 minutes, until well wilted, stirring occasionally.
  • Add the ground coriander and cumin, half the black-eyed peas and splash of water. Cover and cook for about 5 - 7 minutes.
  • Blend half of the mix to a fine puree. Return to the pan with the remaining beans.
  • Stir in the tamarind paste and peanuts. Boil off any excess water. Adjust the seasoning and tartness and serve.


  • 250 grams whole leaf spinach, shredded, washed well  
  • 50 ml Cooking oil rounded
  • 4 dried red chillies
  • 6 garlic cloves, finely chopped or grated into a paste
  • 15 fresh curry leaves
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon mustard seeds
  • ½ teaspoon fenugreek seeds
  • 500 grams black-eyed peas, drained well and rinsed
  • 1 tablespoon tamarind paste
  • Fresh ground black pepper, to taste
  • Salt, to taste
  • Handful of roasted and salted peanuts

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