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PrintBLACK-EYED BEAN CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Boil the beans in water to cover till just cooked. Keep aside.
- Grind the Kashmiri chillies, Coriander seeds, Cumin seeds, Turmeric powder, Coconut, Garlic, and Tamarind with ½ cup water to a smooth paste.
- Heat the oil in a pan; add the onion and saute till soft.
- Add the spice paste and curry leaves; saute for 2 minutes.
- Add the boiled beans, green chillies, salt, sugar, and 1½ cups water; cook for 15 minutes on moderate heat. Adjust seasoning.
- Serve hot with steamed rice.
INGREDIENTS
- 200 grams Black-eyed beans soaked for 30 minutes
- 10 Kashmiri chillies
- 3 teaspoon Coriander seeds
- 2 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 600 grams grated Coconut
- 6 cloves minced Garlic
- Lemon-sized Tamarind
- 100 ml Peanut oil
- 2 medium sized Onion sliced
- Few Curry leaves
- 4 Green chillies slit
- Salt to taste
- A pinch of Sugar
7 comments for “Black-Eyed Bean Curry”
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