Black Eyed Peas and Potato Curry



  • 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


  • 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

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