From the book 'Curry cuisine - Fragrant dishes from India, Thailand, Vietnam and Indonesia',

black-eye beans with spinach and tomatoes in tamil is called 'thakkali payaru curry'. A refreshing and light tomato dish, easy to make and it's very versatile when u make it with other beans. Be sure not to overcook the tomatoes, so that they retain their freshness.

Serve this with plain rice or chapatti/tortilla to make a meal.
Ingredients: Serves 4

2 tbsp oil

1/2 tsp mustard seeds

2 garlic cloves, finely chopped

10 curry leaves

2/3 cup chopped onion

2 green chillies, slit lengthwise

1/2 tsp chili powder

1 tsp ground coriander

1/2 tsp ground turmeric

7 0z(200 g) tomatoes, cut into small pieces

2 0z(50 g) spinach, chopped (I used baby spinach)

4 0z(100 g) cooked or canned black-eye beans

salt

10 oz(300 g) plain yogurt preferly Greek yogurt

Method:

Soak beans overnight and pressure cook it till soft.

Heat oil in a large saucepan and add the mustard seeds. When they start to pop, add the garlic, curry leaves and onion. Cook over moderate heat for 5 minutes or until the onion is soft.

Add the green chilies, chili powder, coriander and turmeric. Mix well, then add the tomato pieces. Stir well, then add the spinach. Cook over low heat for 5 minutes.

Now add the black-eye beans with salt to taste. Cook for a further 1 minute or until everything is hot. Remove the pan from heat and slowly add the yogurt, stirring well. Serve warm.

This is my second entry for witty Sra's My Legume Love Affair-Fourth helping orginally created by Susan

Note:

Freshly home-made yogurt can be added. Better to avoid sour yogurt. Some of the yogurts are sour in regular grocery.