(Black Eyed Peas in delicious spiced gravy of Coconut, Onion and Tomato, a recipe from Maharashtra)
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Prep Time: 10 mins
Cooking Time: 30 mins
Serves: 4-6
Recipe Source: One Hot StoveIngredients:
1 cup Black Eyed Peas, washed and soaked in a bowl of water overnight
1 medium onion, thinly sliced or finely chopped
2 large tomatoes, pureed or finely chopped
1½ tsp Amti Masala Powder or use any Curry Powder of your choice (Garam masala, Sambar masala etc)
1 tsp Jaggery/Sugar
Salt to taste
For Masala Paste:
1 tsp Urad Dal/Split Black Lentils
1 tsp Channa Dal/Split Chickpeas
1 tsp Coriander Seeds
½ tsp Methi/Fenugreek Seeds
1 tsp Jeera/Cumin Seeds
3-4 Dry Red Chillies (Adjust acc to taste)
1 small Onion, finely chopped
3 tbsp grated Coconut, fresh or frozen or desiccated
½ -1 tbsp Oil
For Tadka/Tempering:
½ tbsp Oil
1 tsp Mustard Seeds
Few Curry Leaves
A big pinch of Hing/Asafoetida
½ tsp Turmeric Powder
For Masala Paste:
Switch
off the flame and let the spices cool slightly. Grind it to a smooth
paste by adding little water at a time. Keep it aside until required.
Proceed to make Chavli Amti:
Now add chopped tomatoes or tomato puree, sugar, amti or other
curry powder, ground masala paste and salt to taste. Fry this on medium
flame for another 2-3 mins.
Add cooked black eyed peas along with
the water in which it is cooked and bring the whole mixture to a boil.
Add little more water if needed and simmer for another 5-10 minutes.
Serve it hot garnished with finely chopped coriander leaves along with
roties or steaming bowl of rice and enjoy. Labels:
Black Eyed Peas,
Coconut,
Currys,
Marathi Cuisine,
Onions,
Recipes from Your Kitchen,
Spice Powder