Follow these steps for perfect results
Black Eyed Beans (Lobia)
soaked
Elephant yam (Suran/Senai/Ratalu)
cut into small pieces
Turmeric powder (Haldi)
Jaggery
Salt
to taste
Coriander (Dhania) Seeds
Dry Red Chilli
Tamarind
Fresh coconut
grated
Mustard seeds
Curry leaves
Asafoetida (hing)
Sunflower Oil
for cooking
Soak black-eyed beans in water for 2 hours.
Dry roast coriander seeds in a skillet.
Grind roasted coriander seeds with grated coconut, dry red chilies, and tamarind into a smooth paste.
Heat oil in a pressure cooker.
Add mustard seeds and allow them to crackle.
Add curry leaves and asafoetida (hing).
Add the ground paste, turmeric powder, and jaggery.
Sauté for 2 minutes.
Add chopped yam and black-eyed peas.
Add salt to taste.
Close the lid and pressure cook for about 3 whistles.
Allow the pressure to release naturally.
Serve hot with rice or dosa.
Expert advice for the best results
Adjust the amount of red chilies to control the spiciness.
Soaking the beans overnight will reduce cooking time.
Use freshly grated coconut for the best flavor.
Everything you need to know before you start
15 minutes
Can be made a day ahead and stored in the refrigerator.
Serve in a bowl, garnished with fresh coriander leaves.
Serve with steamed rice.
Serve with Indian bread like roti or naan.
Serve with crispy ghee roast dosa.
Pairs well with the spices and coconut milk.
Complements the spiciness of the curry.
Discover the story behind this recipe
Part of traditional Konkani cuisine, showcasing local ingredients.
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