Saturday, February 25, 2012

Black Eyed Peas Curry, Goan Style

Dry black eyed peas - 1 cup
Onion - 2 medium sized, chopped, yellow onion gives a lighter colored gravy, here I have used red onion
Dessicated Coconut - 1/2 cup
Virgin Coconut Oil - 1 tsp + 1 tbsp
Red Chili Powder - 1/2 tsp
Garam Masala - 1 tsp
Tamarind - 1 tsp
Turmeric - a pinch

Soak the black eyed peas in sufficient water overnight. Drain the water, add 2 cups of fresh water, a pinch of turmeric and salt and cook in the pressure cooker / rice cooker till done.

Soak the tamarind in 1 tbsp warm water for half an hour. Mash it well, then remove the pulp and keep the tamarind extract aside.

Heat a tsp of oil in a skillet. Chop one onion finely and add. Cook till the onion gets soft and slightly caramelised. Now add the dry coconut. Fry till the coconut turns brownish. Remove from heat and cool. Add the tamarind extract and grind to make a fine paste. Keep aside.

Heat 1 tbsp oil in the skillet. Add the remaining chopped onion. Saute till the onion caramelises. Add chili powder, garam masala, onion paste and fry for a minute. Now add the boiled black eyed peas and a cup of water. Mix well. Adjust the salt. Bring the gravy to a boil and cook for a couple of minutes more.

Serve with steamed brown rice.

Adapted from

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