Updated: Mar 28
Preparation Time: 10 min. Cooking Time: 25 min. Serves 4
2 x 400 grams Black Eyed Beans Cans (Chora)
5 Cloves Garlic Finely Chopped
½ cups Fresh Tomato Puree
1 tsp Tomato Puree
½ tbsp Ginger Paste
2 tbsp Coriander Leaves Chopped
1½ tbsp Gram Flour
3 tbsp Oil
1 Dry Red Chilli
¾ tsp Mustard Seeds
½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1 tsp Chilli Powder
2 tsp Coriander-Cumin Powder (Dhana Jiru)
1 tsp Jaggery
Salt to taste
Heat oil on medium heat by adding the dry red chilli; once hot, add mustard seeds until they start to crackle, then add the cumin seeds, asafoetida and chopped garlic.
Sauté for 30 seconds, add the gram flour and sauté for a further 30 seconds, then add both the tomato purees, turmeric powder, chilli powder, coriander-cumin powder, jaggery and salt.
Mix well, cook for a minute, add the beans and ½ a cup of water, bring it to a boil, and then simmer for 10 minutes with the lid on, stirring occasionally.
See that it does not go runny but keep the curry thick if you need to add water, then add a little.