MAHARASHTRIAN BLACK EYED PEAS

This curry is made with freshly grated coconut ( in case the fresh coconut is not available you can use the desiccated one with a few tablespoon of coconut cream), fennel and coriander seeds. Serve it with rice and some side dish. I served it with plain rice and it was comforting. The spiciness of the curry can be adjusted according to the taste.

Serves 4

Time: 40-45 minutes

1 cup black-eyed peas, soaked for 2 hours or overnight

1 onion chopped

1 small tomato chopped

1 heaped tsp garam masala

1 tsp red chilli powder

1/2 tsp turmeric

For the paste

1 small onion

4-5 tbs coconut

1 tbs coriander seeds

1 tbs fennel seeds

1 or 2-inch ginger chopped

4-6 garlic cloves chopped

1 tsp salt

Method

To begin with, heat a bit of ghee in a pan cook the onions, fennel seeds, coriander seeds, ginger, garlic and coconut till onions have changed pink. Remove and cool it slightly and then grind it to a paste.

 

Heat more ghee in a pressure cooker, saute the chopped onions till brown then add the paste with garam masala, turmeric, red chilli powder and salt. Cook this base till the base has changed the colour to yellowish red. Then add the chopped tomato. Cook for few minutes. 

 

 

Now add the black eyed peas to the pressure cooker with enough water to cover them. Close the lid and cook for 3-4 whistles or more till the curry is thickened and the peas are soft.

Serve the black-eyed peas garnished with fresh coriander and rice on the side.