My Food and travel memoir

Growing up, my mother used to prepare this curry in a simple way. However, as time went by, I have made a few improvements and this is now my version of the recipe. If you prefer a simpler approach, you can skip using dry spices altogether. Instead, you can rely solely on green chillies to add the desired level of spiciness to the dish. Give it a try and enjoy the flavors!

INGREDIENTS


Black Eye Beans (Chauli) – 1 ½ cup

Tomato – 1 chopped

Green chillies – 2-3

Tamarind puree – 1 Tbsp or Tomato puree – 2 Tbsp.

Turmeric powder – 1/4 Tsp (Optional)

Water  – around 3 cups

Salt to taste


TEMPERING/WAGAR


Oil – 1 Tbsp.

Asafoetida – pinch

Mustard seeds – ½ Tsp

Garlic – 2 crushed

Onion – 1 chopped

Whole red chilli – 1, broken into two.

GARNISH


Chopped Coriander Leaves – 1/2 Cup


METHOD 


Dry fry the beans in the pressure cooker for few minutes till its heated through and then add water, tomato, Tomato puree, green chillies and salt and Turmeric powder if needed and pressure cook it till done. 

In a pan heat Oil add red chilli, mustard seeds, garlic, Asafoetida and chopped onion. Fry for few mins till brown.

Then add the cooked chauli and then add tamarind puree, and salt if necessary. Cook for 5/6 mins till done , garnish and serve hot.

“Cooking is like love. It should be entered into with abandon or
not at all.”

HARRIET VAN HORNE