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PrintBLACK-EYED BEANS AND POTATO CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Place the black-eyed beans with the five spice powder, baking soda, asafetida, onions, ginger and mint in a heavy pan. Simmer until the beans are soft. Remove any excess water and reserve.
- Heat the oil in a frying pan. Gently fry the spices, chilies and tamarind juice, until they are well blended. Pour over the black-eyed beans and mix.
- Add the potatoes, fresh coriander tomatoes and salt. Mix well, add little reserved water if needed. Reheat and serve.
INGREDIENTS
- 250 grams black-eyed beans (peas), soaked overnight and drained
- ¼ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon five-spice powder
- ½ teaspoon asafetida
- 2 onions, finely chopped
- 1 in piece fresh root ginger, crushed
- Few fresh mint leaves
- 500 ml water
- 100 ml Cooking oil
- ½ teaspoon each, turmeric, ground cumin, ground coriander and chili powder
- 4 fresh green chilies, chopped
- 5 tablespoon tamarind juice
- 2 potatoes, cubed and boiled
- 150 grams fresh coriander (cilantro), chopped
- 2 firm tomatoes, chopped
- Salt, to taste
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