Instructions: Heat the oil in a large saucepan.

Add the mustard seeds and as they begin to pop add the dried red chillies curry leaves and fenugreek.

Cook stirring frequently over a medium heat for 1 minute then add the onions green chillies and ginger.

When the onions turn brown add the turmeric and some salt.

Mix thoroughly add the spinach and cook for 5 minutes stirring frequently. Add the mango.

Remove the pan from the heat.

Gradually add the yoghurt stirring slowly and continuously.

Return the pan to the heat for a further 5 minutes stirring constantly.

Serve lukewarm.

Serves 4

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