December 05, 2008


1 cup Black-eyed beans
1/2 tsp turmeric powder
1 tsp,grated Ginger
1 tbsp chopped fine coriander leaves
1 tbsp grated coconut
3-4 slit green chilies
2 tbsp oil
salt to taste

2 tsps split black gram
1 tsp mustard seeds
2-3 red chilies,nicked at tail with stalks retained
8-10 Curry leaves
1 tsp asafoetida powder

1.Soak the black-eyed beans in warm water for half an hour and pressure cook up to one whistle.Stain and set aside.
2.In a wok, heat the oil for tempering. Add the gram; as it turns golden, add the mustard. Lower the flame and add the red chilies. As they turn bright red, stir in the curry leaves and asafoetida.
3.Add the boiled beans,green chilies,ginger and salt.Cook for 8-10 minutes
4.Finally ,switch off the flame and garnish with coriander leaves and grated coconut

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