Spicy Black Eyed Peas
Serving Size : 4
Ingredients for prepare Spicy Black Eyed Peas
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | black eyed peas |
| 5 | tablespoons | oil |
| 2 | | onions - sliced |
| 1 | teaspoon | ginger pulp |
| 1 | teaspoon | coriander |
| 1 1/2 | teaspoons | chile powder |
| 1/2 | teaspoon | turmeric |
| 2 | | tomatoes - chopped |
| 1/2 | teaspoon | salt |
| 2 | tablespoons | lemon juice |
| 2 | | green chiles |
garnish
oil for deep frying
spicy black eyed peas |
| 8 | | baby potatoes - sliced |
| 1 | tablespoon | mint |
| 1 | teaspoon | garam masala |
recipe Spicy Black Eyed Peas
Wash the peas and cook in boiling water until soft.
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Drain and set aside. Heat oil, add onions and saut‚ until golden brown.
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Lower heat and add ginger, coriander, chile powder, turmeric, tomatoes and salt.
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Stir-fry for 2 minutes. Stir in the peas and blend together. Add the lemon juice followed by
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the chiles. Stir to mix and transfer to a serving dish. GARNISH: Heat oil, add
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potato slices and fry until cooked. Arrange potato slices on top of the peas and garnish with
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the mint and the garam masala. Source: Shehzad Husain, "Vegetarian Indian Cookery"
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