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.

methi pampada photo with recipe

2 chota ( mini ) lizat masala papad (raw)
1 medium totao (chopped)
1 medium onion (chopped)
2-3 garlic (fine chopped)
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 teaspoon dhaniya powder
Salt to taste
1/2 cup water

1 - soak kasturi methi for 10 minutes
2 - Heat oil in pan, add chopped onion in it, and cook it till it becomes transparent. Then add garlic, chilli powder, turmeric powder, dhaniya powder and salt, cook for few seconds.
3 - Add water to it and bring it to boil. Add kasturi methi. Simmer for 5 minutes.
Turn off the heat, and then add raw(uncooked) papad.