This recipe uses the famous Goan xacuti masala to give it a taste of Goa!!
Ingredients:
1 can (425g) Black eyed beans, drained
1 large onion, chopped finely
1 tomato chopped
1/4 inch ginger, finely chopped
2-3 cloves of garlic, chopped
1 bay leaf
1-2 green chillies, slit
1-2 potatoes , cubed
2 tbsp dessicated coconut
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp whole cumin
1-2 tsp xacuti powder
pea sized tamarind, soaked in water.
2-3 tbsp freshly chopped coriander
Salt & Pepper for seasoning
Method:
1. In a saucepan, heat oil. Add bay leaf and whole cumin. Once it starts to splutter, add the chopped ginger/garlic and chillies.
2. After few seconds add the chopped onions and saute until lightly translucent.
3. Add chopped tomatoes, and cook until oil separates and the tomatoes are soft.
4. Mix in the turmeric and coriander powder. Add the potatoes and stir so it is coated with the masala.
5. Add the coconut and xacuti masala. Stir, add 1/4-12 cup water and let it simmer.
6. After 5 minutes add the black eyed beans and tamarind water. Stir well, check for seasoning.
7. Once the potatoes have been cooked and the gravy is thickened take off the heat. Sprinkle chopped coriander. Serve with chapattis.
Ingredients:
1 can (425g) Black eyed beans, drained
1 large onion, chopped finely
1 tomato chopped
1/4 inch ginger, finely chopped
2-3 cloves of garlic, chopped
1 bay leaf
1-2 green chillies, slit
1-2 potatoes , cubed
2 tbsp dessicated coconut
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp whole cumin
1-2 tsp xacuti powder
pea sized tamarind, soaked in water.
2-3 tbsp freshly chopped coriander
Salt & Pepper for seasoning
Method:
1. In a saucepan, heat oil. Add bay leaf and whole cumin. Once it starts to splutter, add the chopped ginger/garlic and chillies.
2. After few seconds add the chopped onions and saute until lightly translucent.
3. Add chopped tomatoes, and cook until oil separates and the tomatoes are soft.
4. Mix in the turmeric and coriander powder. Add the potatoes and stir so it is coated with the masala.
5. Add the coconut and xacuti masala. Stir, add 1/4-12 cup water and let it simmer.
6. After 5 minutes add the black eyed beans and tamarind water. Stir well, check for seasoning.
7. Once the potatoes have been cooked and the gravy is thickened take off the heat. Sprinkle chopped coriander. Serve with chapattis.
