As a Maharashtrian, I have practically grown up on chawli or the black eyed beans. Mom makes wonderful Goan style coconut gravy based chawli curry. This time though, I wanted to try something different. I tried this recipe and it turned out to be quite good. Try it if you want to make a different recipe from the regular ingredient.
- 1 bowl chawli (soaked in water for 8 hours)
- 1 potato
- 2 cups water
- 1 tsp turmeric powder
- 1 tbsp ginger-garlic paste
- 2 tsp red chilli powder
- 1/2 tsp garam masala
- 1 tbsp coriander powder
- 3 tbsp vegetable oil
- 1 pinch asafoetida (hing)
- 1/2 tsp mustard seeds
- 7 to 8 curry leaves
- 1 medium onion finely chopped
- 1 medium tomato chopped
- salt to taste
- Add two cups of water to soaked chawli, turmeric powder, ginger garlic paste and salt. Pressure cook along with the potato for 15 minutes.
- Meanwhile heat the oil in a kadhai, and add the onions and saute till brown. Remove the onions and make a paste of the onions and tomato in a blender.
- In the same oil, add the mustard seeds, curry leaves and hing. Add the tomato onion paste and saute for five minutes. Add the coriander powder, garam masala, and chilli powder and saute for two more minutes.
- Add the cooked chawli along with its water to the masala. Peel and chop the boiled potato and add to the curry.
- Bring the curry to a boil and simmer for five minutes. Garnish with finely chopped coriander.
- Great to serve hot with chapati or steamed rice.