Wednesday, June 12, 2013



¼ kg black eyed  beans 

5-6 green chillies

1 table spoon cumin seeds

¾ table spoon black pepper

A handful fresh coriander leaves  

Lemon size tamarind

8-10 Garlic cloves

1 medium size onion chopped

2-3 green or red chillies chopped

1 sprig curry leaves

1/2 tea spoon  mustard seeds

1 table spoon oil

salt to taste


1.       Cook black eyed beans in water and add salt to it so that it is absorbed into the black eyed beans while it is cooking. cook it till flat beans become soft. Filter the soup from boiled  beans.

2.       Roast the green chillies, soak the tamarind in a  water and squeeze tamarind pulp from it.

3.       Roughly mash cumin seeds, pepper, coriander leaves and garlic with a wooden masher or mixie. Add these to boiled black eyed beans water.

4.       Now mash roasted green chilli, some boiled black eyed beans into boiled black eyed beans water with your hands. add tamarind pulp and stir well.

5.       Heat oil in a Kadai, add mustard seeds when they start to splutter add red chillies and chopped onion and fry for few seconds until onion becomes translucent. now add black eyed beans and mix well. Use the fried black eyed beans as a side dish with this gravy.

6.       Serve this curry and cooked black eyed beans with ragi balls or steamed rice

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