1/2 cup shredded coconut, fresh or frozen
8 red dry chillies
1/2 inch cube tamarind
6-8 cloves garlic
1 bunch malabaar spinach or spinach
1/4 cup white beans or tingaLavare
Soak tingaLavare overnight or for 8-10 hrs. Discard the soaked water, rinse and drain a couple of times. Pressure cook the beans and set aside.
Wash and rinse spinach, drain the water. Chop and cook with the cooked beans for 5 minutes.
In a tsp of oil roast the red chillies. Grind coconut, tamarind and roasted red chillies to a smooth paste. Add the paste to the cooked beans and spinach, add salt and boil for 5minutes.
Roast garlic in a tsp of oil and season the curry.
Serve with rice.