Saturday, August 9, 2008

Black Eyed Beans curry / Alsande Randayi


Ingredients
1 cup black eyed peas also called lobia, alsande or chawli
1/2 cup raw banana, potato or yam (suran) chopped into cubes (optional)
1 cup grated coconut
1 teaspoon coconut oil or any other oil
6-7 curry leaves
small piece of tamarind or 3/4 teaspoon tamarind concentrate
3-4 red chilies
asafoetida
salt for taste

Method
Soak the peas for 8-9 hours. Cook the peas and vegetables with 1/2 teaspoon salt in a pressure cooker till soft. Grind the coconut, red chilies and tamarind to a make a smooth paste. Put the paste in a vessel with the peas and get the curry to a boil. Put oil in a seasoning pan and add asafoetida and mustard seeds. when the mustard seeds splutter ass curry leaf and remove from heat. Add the seasoning to the curry and cook covered for 2 minutes so that all the flavors of the seasoning are absorbed by the curry. Instead of mustard and asafoetida seasoning, you can fry 4-5 crushed garlic pods in the oil and add to the curry.

Preparation time: 45 minutes excluding the soaking time
Serves: 2-3

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