SPINACH WITH BLACK-EYED PEAS

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.