Spinach with black-eyed peas

Among some of the food that brings back warm memories of childhood, my favourites are 'Kubey Mutlin' and 'Valchebhaji ani Guley'.

The lazy cook that I am, I discovered this 'no-grinding required' recipe (I honestly hate involving my food processor in any cooking), which provides results that are just as good.

Spinach with Black -Eyed Peas (Valchebhaji ani Guley)
Serves 6

You will need:-
500 gms of fresh or frozen spinach - roughly chopped
1 and 1/2 cups of dried black-eyed peas - soaked overnight or 2 cans of black-eyed peas
1 medium onion - finely chopped
3 cloves of garlic - finely chopped
1 piece of ginger - finely chopped
2 green chillies - Minced
1 large tomato - finely chopped
Spices
1/2 tsp garam masala
1/2 tsp turmeric
1/2 tsp chilli powder - or as per your taste
1 tsp cumin powder
1 tsp coriander powder
Salt to taste

1 can of coconut milk

Here's how you make it:-
Pressure cook the dried black-eyed peas in sufficient water - 3 whistles should do the trick.
If using the canned variety, just drain and rinse them.

In a large dish, heat oil and fry the onions until translucent. Add ginger, garlic and green chillies and fry a little bit.

Now add all the spices along with salt and fry for 2-3 minutes. Add the tomato and fry till the tomatoes are squishy.

Throw in the black-eyed peas along with their cooking liquid, add the spinach.

Add the coconut milk (can use coconut milk powder too) and let it simmer on a low heat for 20-30 minutes.

Check your seasonings. Serve hot with steamed rice.