Lobia-Palak (Black-eye beans-Spinach) Curry Ingredients: 1 cup Lobia (Black-eye beans) 1/2 bunch Palak (Spinach), stems removed, washed and finely chopped 1" Ginger root 1 large size Tomato, finely chopped 1 Onion finely chopped 2 Green chili finely chopped 1/2 cup Coriander leaves finely chopped 1 tsp fresh Lime juice = 1 tsp 1 Tbsp Canola oil Spices: 1 tsp Red chili powder 1 tsp Coriander powder 1/2 tsp Turmeric powder 1/2 tsp Garam masala 1/2 tsp Cummin seeds 1 small grain Hing (Asafoateda) Salt to taste Preparation Wash lobia. Soak in 3 cups of water for 4 hours. Heat a non-sticking skillet and pour oil. Add cummin seeds and hing. After 1/2 a minute, add all the ingredients except lobia, palak and coriander leaves. Add 2-3 tsp water. Let it cook for 5-7 minutes, stir 2-3 times. Keep aside. Put on heat a deep skillet. Pour lobia with water and add palak. Let it boil till the lobia become tender, about 12-15 minutes. Pour the masala prepared in step 2 into the skillet of step 3. Stir well. Garnish with coriander leaves. Serve hot with chappati, roti, tortilla, bread, plain rice, etc.