Spicy black eyed peas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Black eyed peas |
| 5 | tablespoons | Oil |
| 2 | eaches | Onions, sliced |
| 1 | teaspoon | Ginger pulp |
| 1 | teaspoon | Coriander |
| 1½ | teaspoon | Chili powder |
| ½ | teaspoon | Turmeric |
| 2 | eaches | Tomatoes, chopped |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Lemon juice |
| 2 | eaches | Green chiles |
| Oil, for deep frying | ||
| 8 | eaches | Baby potatoes, sliced |
| 1 | tablespoon | Mint |
| 1 | teaspoon | Garam masala |
Directions
GARNISH
Wash the peas & cook in boiling water until soft. Drain & sert aside.
Heat oil, add onions & saute until golden brown. Lower heat & add ginger, coriander, chili powder, turmeric, tomatoes & salt. Stir-fry for 2 minutes.
Stir in the peas & blend together. Add the lemon juice followed by the chiles. Stir to mix & transfer to a serving dish.
GARNISH: Heat oil, add potato slices & fry until cooked. Arrange potato slices on top of the peas & garnish with the mint & the garam masala.
Shehzad Husain, "Vegetarian Indian Cookery"