Black-eyed Peas Curry
2 cans of Black-eyed Peas drained.
One onion, diced finely
2 tablespoons Tomato Puree
Half a can of Coconut Milk
Ginger 1 inch (Grated)
Garlic 3 cloves, minced
2 teaspoons Red chilli Powder (per taste)
Few twigs of Basil, finely chopped
Cumin seeds (1 teaspoon)
Turmeric (Half teaspoon)
Vegetable Oil (1-2 table spoons)
Salt to taste
Heat oil in a pan. When the oil is medium hot, put in cumin seeds, so that they splutter. Add Turmeric. Mix in Onion and Sautee for 5 minutes on low. Add Ginger-garlic-red-chilli powder. Add the tomato puree and let it cook for 5 minutes. Add coconut milk and salt and stir the mixture. Add the black-eyed-peas, stir again. Add the basil at last and cook it on medium for 15 minutes and then on slow for 15 minutes.
If you have a pressure cooker, wait for 3-4 whistles and let the cooker cool down before you open it.
Squeeze some lemon juice.
Serve with warm Rice and yogurt.
2 cans of Black-eyed Peas drained.
One onion, diced finely
2 tablespoons Tomato Puree
Half a can of Coconut Milk
Ginger 1 inch (Grated)
Garlic 3 cloves, minced
2 teaspoons Red chilli Powder (per taste)
Few twigs of Basil, finely chopped
Cumin seeds (1 teaspoon)
Turmeric (Half teaspoon)
Vegetable Oil (1-2 table spoons)
Salt to taste
Heat oil in a pan. When the oil is medium hot, put in cumin seeds, so that they splutter. Add Turmeric. Mix in Onion and Sautee for 5 minutes on low. Add Ginger-garlic-red-chilli powder. Add the tomato puree and let it cook for 5 minutes. Add coconut milk and salt and stir the mixture. Add the black-eyed-peas, stir again. Add the basil at last and cook it on medium for 15 minutes and then on slow for 15 minutes.
If you have a pressure cooker, wait for 3-4 whistles and let the cooker cool down before you open it.
Squeeze some lemon juice.
Serve with warm Rice and yogurt.
