Ingredients:

• 1 ½ cups cooked and drained black eyed peas
• ¼ cups sliced red onion
• 3-4 cloves garlic
• 1 medium tomato
• 1-2 teaspoons canola oil
• Pinch of hing (Asaefotida)
• 1 teaspoon chili powder
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 3 green chilies
• 1 medium potato
• ¼ cup coconut milk
• Salt to taste
• Oil for frying

Method:

• Peel and chop potatoes into about 1 inch cubes
• Wash thoroughly to remove the starch.  You must wash as many times until the water is clear and not milky
• Drain on paper towel
• Heat oil in a vessel and when hot add potatoes and deep fry until they are golden brown
• Drain on paper towel
• Grind cumin and coriander seeds and set together
• Chop garlic and tomatoes into small pieces
• Slit green chilies lenghwise
• In a covered saucepan add oil and when hot add onion and garlic and fry until golden
• Add chopped tomatoes, green chilies, chili powder, ground cumin-coriander powder, hing and mix well
• Add about ¼ cup water and cook on low flame until tomatoes are soft and sauce consistency
• Add black-eyed peas, fried, potatoes, coconut milk, salt and add about ½ cup water.
• Cover and cook until gravy thickens