3 tbsp sunflower oil ½ tsp mustard seeds 10 curry leaves 2 cloves of garlic, finely chopped 1 large onion, chopped 2 green chili peppers, sliced lengthwise ½ tsp cayenne pepper 1 tsp ground coriander ½ tsp turmeric 100 g of spinach, chopped 3 tomatoes, chopped 1 can of black-eyed peas, rinsed and drained Salt 300 g GAZİ Joghurt Natur 3,5% Flatbread or rice for serving
1. Heat the oil in a large pan and add the mustard seeds. As soon as they burst, add curry leaves, garlic and onion. Cook for 5 minutes at medium heat until the onion is translucent.
2. Add the chillies, cayenne pepper, coriander and turmeric. Stir, then add the spinach (reserve a few leaves for the garnish). Cook until the spinach collapses, then add the tomatoes and simmer on low heat for 5 minutes.
3. Finally, add the beans and season with salt as desired. Cook or 1 more minute until everything is hot. Remove from heat and slowly stir in the GAZi natural yogurt 3.5%. (When yoghurt becomes too hot, it separates into solid and liquid. Stirring it slowly into the cooling dish preserves its creaminess.) Garnish with the minced spinach and serve with flatbread or rice.
TIP: Those who prefer it less spicy and with a thinner consistency can stretch the dish with some vegetable broth.