Gingerd Black Eyed Peas
| My mom makes this and it is very simple but
tastes very good.
|List of ingredients:|
|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 ||
|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
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
Serve Hot with rice or Rotis.
|Any additional information:|
|Sounds simple but does taste good and flavorful.|
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