1 1/4 cups (200 g) 7 oz Black-eyed beans (lobia), soaked for 30 minutes
For the spice paste:
8 Kashmiri chillies (sookhi lal mirch)
1 1/2 tsp (3 g) Coriander (dhaniya) seeds
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp Turmeric (haldi) powder
1 1/4 cups (100 g) 3 1/2 oz Coconut (nariyal), grated
1 tsp (6 cloves) Garlic (lasan), minced
20 g Tamarind (imli), lemon-sized ball
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 Onion, medium-sized, sliced
6 - 8 Curry leaves (kadhi patta)
3 Green chillies, slit
2 tsp (8 gm) Salt
a pinch Sugar
1 1/2 tsp (3 g) Coriander (dhaniya) seeds
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp Turmeric (haldi) powder
1 1/4 cups (100 g) 3 1/2 oz Coconut (nariyal), grated
1 tsp (6 cloves) Garlic (lasan), minced
20 g Tamarind (imli), lemon-sized ball
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 Onion, medium-sized, sliced
6 - 8 Curry leaves (kadhi patta)
3 Green chillies, slit
2 tsp (8 gm) Salt
a pinch Sugar
method
1. Boil the beans in water to cover till just cooked. Keep aside.
2. For the spice paste, grind the ingredients with 1/2 cup water to a smooth paste.
3. 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 1 1/2 cups of water; cook for 10 minutes on moderate heat. Adjust seasoning.
4. Serve hot with steamed rice.
2. For the spice paste, grind the ingredients with 1/2 cup water to a smooth paste.
3. 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 1 1/2 cups of water; cook for 10 minutes on moderate heat. Adjust seasoning.
4. Serve hot with steamed rice.
serving amount
serves: 6
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