Monday, April 25, 2016

Black Eyed beans Cow Peas ( baragudi) carrot curry no onion / garlic

Black Eyed beans Cow Peas ( baragudi) carrot curry no onion / garlic

Cow peas / Black eyed peas - 1-1/2 cups (This is dry peas measurement)
Oil - 2 teaspoon
Tomato - 1 heaped cup (1 medium tomato)
Carrot - 2 large size
Green chilli - 4 no's (your little finger sized)
Mustard seeds - 1 teaspoon
Ginger Paste - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Curry leaves - 5 to 6 leaves
Dry Red chilli - 2 no's
Haldi - 2 Chutki
Hing - 2 chutki
Salt - as needed
Water - 2-1/4 cups (Includes for cooking curry only)

Soak the cow peas in a bowl of water above 2 inches of the level of cow peas for 6 hours. After 6 hours they look bulged and raised up. You will get about 3-1/2 heaped cups of Cow peas after soaking.

Boiled these in pressure cooker, remove the boiled water. In a kadhai, add oil and temper the ingredients Mustard seeds, Cumin seeds, Fennel seeds Green chilli, Curry leaves. After well temper, put tomato, Carrot, ginger paste and Haldi with required salt & saute. After few seconds of saute put Hing & dry Red chilli then add boiled Cow Peas seeds and mix well. Wait for 10 - 15 minutes bubbling. For garnishing you can use Grated coconut.

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