Serves 5. Total time: 1 hour, not including chutney
(from Simply Indian: Rawji and Suleman 2003)
Ingredients
3 bunches of spinach
4 T veg. oil
1 onion
1/2 t salt
1/2 t garlic paste (or minced garlic)
1 green chili
1/2 C black-eyed beans (soaked overnight)
1 C coconut milk
1/2 t green chili chutney (to follow)
Green chili chutney:
6 green chilis
1/2 t jeera (cumin)
1 large clove garlic
1 T fresh lemon juice
1/4 t salt
- Mix together in a blender until completely liquid. Refrigerate in a glass jar up to 1 week.
Directions
- In a large pot, boil soaked beans in 2C water for 15-20 minutes. During this time, do some prep work:
- Chop finely the onion and green chili.
- Chop finely the spinach, and leave it to soak in water to clean well. Drain, and remove as much water as possible.
- Drain beans and put the pot back on the stove. Add vegetable oil and heat on medium high.
- Saute onion until tender (5-8 mins). Add drained spinach. Cook until all the water evaporates and spinach starts to stick to the pot.
- Add salt, garlic paste, green chili chutney and beans.
- Cook 2 minutes, then add coconut milk.
- Cook 3-5 minutes and remove from heat.
Seve with rice or chapatis. Basmatic rice can be made concurrently starting after the draining of beans. Follow directions on package.
