Black-eye Bean Curry

Black-eye Bean Curry :

(All ingredients are underlined)

1. Wash 1 cup black-eye beans and add 2 cups of water.

2. Cook in a pressure cooker for 3 whistles. After 3 whistles reduce the heat to low and let cook for another 5 minutes. Then turn off the gas.

3. Remove the beans from the cooker after the cooker has cooled. Take 3 tbsp of the cooked beans in a small bowl, mash them, and add them back to the rest of the beans. This helps to thicken the gravy later. Mix well.
4. Heat 3 tsp oil in a pan and add 1/2 tsp mustard seeds. Once the seeds crackle, add a pinch of asfoetida (hing), 1/2 tsp turmeric powder, 1 small onion finely chopped, 1 tsp finely chopped garlic and 1/2 tsp crushed green chilies.
5. Stir fry till the onion and garlic are golden brown.
6. Now add the beans, and water to get the desired consistency.
7. Add salt to taste, 2 tsp kala/goda masala, 1 & 1/2 tsp jaggery, and 1/2 tsp cumin powder.
8. Bring to boil.
9. Garnish with finely chopped coriander/cilantro. Add a few drops of lemon to the serving bowl and serve hot with roti/chapati or rice.