Black Eyed Peas (Cowpeas) and Potato Curry
Ingredients
1 cup - black-eyed peas, soaked overnight
1 - onion, chopped
1/2 cup - tomato puree
1/2 tsp - turmeric
2 to 3 - small potatoes, chopped with skin
1 tsp - cumin
1 tbsp - ginger-garlic paste
1 tsp - garam masala
1 cup - mix of mint and cilantro (grind this into a paste along with 2 to 3 chillies)
Salt to taste
1 - bay leaf
Curry leaves for garnishing
Directions
Saute cumin seeds in 1/2 tsp oil.
Add onions, ginger garlic, salt along with bay leaf and spices.
Add the potatoes, saute them for 2 to 3 mins and then add drained black-eyed peas.
Add the tomato puree and cook for another 1 to 2 mins.
Add sufficient water to cover the mixture, close the lid and let it cook for 15 to 20 mins.
Once the black-eyed peas have been cooked, add the ground paste and cook for another 5 mins.
Serve hot with phulkas or rice.
Nutrition
240 calories, 9 grams fat