1 min read
159 words
A simple curry that tastes like childhood
Ingredients
1 cup black eyed beans (alsande), soaked and boiled with salt
1.5 cups freshly grated coconut
1 tsp coriander seeds
1 cherry sized tamarind
6–7 bedgi red chillies
0.5 tsp turmeric powder
1 cup water (for grinding)
For tadka
2 tbsp coconut oil
5–6 large garlic cloves, crushed
Method
Boil the black eyed beans with water and salt till soft and keep aside.
Grind coconut, coriander seeds, tamarind, bedgi chillies and turmeric with water to a smooth paste.
Add this masala to the boiled beans and let the curry simmer for about 5 minutes.
Heat coconut oil, fry crushed garlic till golden and pour this tadka over the curry.
Cover and let it rest for 5 minutes before serving.
Serve hot with steamed rice, pickle and papad.
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