Wednesday, October 2, 2013

Black-Eyed Bean / Alasande beeja Gasi


Black-Eyed Beans/Cow peas/Alasande beeja - 1/2 cup
Onion - 1 large
Tomato - 1 large
Coriander Leaves, chopped - 3 tbsps
Coconut Shavings - 1/2 cup tightly packed
Black Gram - 1 tbsp
Coriander Seeds - 1 tbsp
Dry Red Chilli - 5
Red Chilli Powder - 1 tsp
Jaggery Powder - 1 tsp (optional)
Oil - 1 tsp
Salt to taste

For Seasoning:

Mustard Seeds - 1 tsp
Dry Red Chilli - 1
Curry Leaves - 5
Oil - 2 tsps


  1. Pressure cook Black-eyed beans. If the beans are not soaked in water overnight, you might need to cook for 4-5 whistles or a few more. The beans soaked overnight, cook very quickly, upto 1-2 whistles. When cooked the beans must be tender, but still firm and hold shape.
  2. Cut onions and tomatoes; six pieces from each half.
  3. Boil onion and tomato pieces with enough water.
  4. Add salt, red chilli powder. Add jaggery if required. 
  5. When onion and tomato pieces are cooked, add cooked black-eyed beans. Boil for 3-4 minutes.
  6. Meanwhile, heat oil in a pan.
  7. Roast dry red chillies, black gram and coriander seeds separately. Take care not to char any of the ingredients.
  8. Grind the roasted ingredients with coconut into a smooth paste, adding little water.
  9. Add the ground paste to the cooking beans. Adjust the consistency of the gravy by adding a little water, if required.
  10. Add chopped coriander leaves. Mix well and cook for 2 more minutes. Turn off the heat.
  11. For seasoning, heat oil in a pan.
  12. Add mustard seeds, dry red chillies and curry leaves.
  13. When mustard seeds start spluttering, add this to the gravy.
  14. Serve hot with steamed rice and ghee or with phulkas.


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