Black Eyed Peas Curry

Ingredients:

• 200 grams black eyed peas
• 1 large potato (peel & cut into small cubes)
• 2 medium onion (chopped)
• 1/3 cup capsicum (chopped)
• 2-3 green chilies (broken)
• 1/2 cup tomato paste
• 1 tbsp. ginger paste 
• 1 tbsp. garlic paste
• 1/4 tsp. cumin seeds
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. red chili powder
• 1/2 tsp. sugar
• 3 tbsp. oil
• 50 + 300 ml water
• Coriander leaves (for garnish)

Making Procedure:

Soak the black eyed peas over night or 5-6 hours. Drain the water and wash well with fresh water. In a pressure cooker add black eyed peas along with 500 ml water and give 3-4 whistle. Remove from heat and keep aside until the steam dissipates on its own. Then drain the water and keep aside.

Heat oil in a kadai. Add potato cubes and fry it till golden color. Remove from oil and set aside. Then add cumin seeds and chopped onion, fry it for 1 minute. Add capsicum and fry it for 2-3 minutes on low to medium heat.

Now add ginger-garlic paste and fry for 1-2 minutes. Add tomato paste and and fry for 2 minutes on medium to high heat. 

After that add turmeric powder, coriander powder, green chilies, red chili powder, salt and sugar. Stir it to mix up well and fry for a minute. 

Add 50 ml water and fried potato. Mix well and put the lid on. Cook about 5 minutes on low heat. Then open the lid, boiled black eyed peas and 300 ml water. Mix them and cook for 5-10 minutes on low to medium heat. Remove from heat and pour it in a serving bowl.  

Garnish with few chopped fresh coriander leaves. Serve hot with Paneer Paratha or roti.