January 10, 2012

Sweet and spicy Black eyed peas curry

What you need: Serves 4
1 and 1/2 cups Black eyed peas soaked in water for 15-20 minutes
1 large red potato cut into chunks
1 carrot cut into chunks
1 cup/2 medium tomatoes diced
½ cup/1 medium onion diced
2 tsp curry powder
1 tsp coriander
½ tsp tamarind paste
½ cup fresh/canned coconut milk
Salt to taste

Tempering: A tsp of ghee/oil, ½ tsp mustard seeds, few curry leaves and whole red chilies.

In a cooker or boiling pan, add in the beans, carrots and potatoes. Add about 1/2 tsp of salt and 3 cups of water. Let them cook covered for about 20 minutes on medium high. When the beans are cooked yet firm, turn off the heat, set aside.

In a medium saucepan, add the ghee and bring it to a shimmer over medium heat. Add the tempering ingredients and cover until the splattering subsides. Add the diced onions, and tomatoes. Increase the heat to medium-high while stirring constantly.

While that is roasting, mix the coconut milk, tamarind paste curry powder, salt and sugar in a cup of water into a smooth consistency. When the  tomatoes are soft and pulpy, pour this mixture and bring it to a boil. That way all the raw smell of the powders are gone. Add in the cooked beans, potatoes and carrots. . Cook covered over medium heat, stirring once in a while for the next 10 minutes.  Give the final sprinkle of asafoetida and stir in. Serve the curry hot with steamy rice, or chapatis. Enjoy!


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