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Gingerd Black Eyed Peas


Number of servings: 1


My mom makes this and it is very simple but tastes very good.  

List of ingredients:
QtyMeasureIngredientWt.(gms)
1 16 Ounce frozen packet of black eyed peas or 2 cups raw black eyed peas  
2 Inch Piece ginger  
1 Teaspoon cumin  
1/2 Teaspoon musturd seeds  
4 Pods red chillies  
a pinch aestofoda  
curry leaves  
2 Teaspoons rice flour  
1 Long eggplant (cut to 1 inch cubes).  
2 Teaspoons cooking oil  
1 Teaspoons urad dal  
pinch of turmeric  
salt to taste  

Cooking procedure
1. If the Black Eyed peas are not from the frozen packet - Soak overnight and boil them. 2. Mash the ginger. 3. In a large vessel heat the oil for seasoning. Put the Urad dal, then the musturd, red chillies, cumin and the aestofoda and curry leaves and the Ginger. When the musturd seeds start splattering add the turmeric and the egg plant. Stir fry for a minute. Add 2 cups of water. 4. When the Eggplants are half done add the Black eyed peas. Bring to boil and cook til the egg plants are done. 5. In a small vessel blend the rice flour with enough water to make it soupy. Add this to the dish and stir. The gravy will start to thicken.

Serve Hot with rice or Rotis.
Any additional information:
Sounds simple but does taste good and flavorful.


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