Black Eye Beans Masala / Black Eye Beans in Tomato Gravy
To go with the colourful green spinach parathas, I made this spicy, tangy Black Eye Beans Masala in tomato gravy. Its a very good combo with green and dark orange food items. I should have made this combo on our Independence day with a side of white raita too. Try this out in your kitchen and enjoy...
Ingredients
Black Eye Beans - 2 Cups
White Potato - 1 ( Optional )
Ripe Tomato - 4 or 5 Medium
Red Onion - 1 Medium
Green Chili - 1 Medium
Ginger Garlic Paste - 1 tbsp
Cumin Seeds / Jeera - 1 tsp
Kasoor Methi - 1 tsp
Turmeric Powder - 1 tsp
Red Chili Powder - 2 tsp
Garam Masala Powder - 1 tsp
Dhana Jeera Powder - 1 tsp ( Coriander Cumin Powder )
Sugar - 1 pinch
Salt - To Taste
Water - As required for the gravy
Oil - 1 tbsp
Butter or melted ghee - 1 tsp ( OPTIONAL )
Coriander Leaves - To Garnish
Method
- Soak the Black Eye Beans in water for an hour and pressure cook them for 4-5 whistles. Peel the potato skin and cut them into medium size squares. Cook them in a microwave and keep the potato cubes ready too. Make the tomato puree by grinding five tomatoes and the green chili using a mixer grinder. Cut the onion into small pieces and keep them ready.
- In the frying pan / kadai, add oil first. When its heated, add the cumin seeds, ginger garlic paste, onion into the pan. Fry them on a medium flame till the raw smell goes off.
- Add all the powders into the pan and fry them for a minute. Pour the tomato puree into the pan and mix everything well and allow them to cook for 2-3 minutes with the lid closed.
- Add some water if you notice thickness in the tomato gravy. Adjust the gravy consistency as you wish.
- Then, add the Black Eye Beans, cooked potato squares and the Kasoor methi into the pan along with salt and a pinch of sugar. Mix the contents thoroughly in the pan and allow them to set properly in the gravy by cooking them on a medium flame for another 3-4 minutes.
- Garnish with coriander leaves and serve with your nutritious green parathas. Add a tsp of melted butter or ghee on its top just before serving.
Tips / Variations
Don't overcook the Black Eye Beans in the pressure cooker. It should be well cooked and visible separately.