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
