(Spiced Black Eye Peas)
Cow Peas – 2 cups
Potatoes – 2 nos. (medium sized)
Gram flour – 15 gms.
Red Chilli Powder – ½ tsp.
Coriander Powder – ½ tsp.
Tamarind – 10 gms.
Salt – to taste
Asafoetida – pinch
Oil – 2 tblsp.
Green Chillies – 4 nos.
Coriander Leaves – 1 tblsp.
Soak the cow peas in water for 3 – 4 hours prior to the cooking.
In a separate vessel, peel and cut the potatoes into medium size pieces and boil them.
Make tamarind water. (This is done by soaking the tamarind in a little water. The tamarind is squeezed and mixed with water. The pulp is then strained.)
Add gram flour, red chilli powder, coriander powder and a little plain water to the tamarind water. Mix all the ingredients thoroughly.
In a toap, heat the oil on a medium flame. When hot, add chopped green chillies and asafoetida.
When the chillies start popping, add the tamarind water mixture and roast for a few minutes.
Add the boiled cow peas, boiled potatoes and a little water. Cook for a few minutes till the gravy turns thick. Add the seasonings.
Serve hot garnished with chopped coriander leaves.