Black eye-pea Malabar Spinach Curry (No oil)

Name: Black eye-pea Malabar Spinach Curry (No oil)
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup black pea eye; 3 vines of Malabar spinach; 6-8 pods garlic; 5-6 dry red chili; 1 tsp black pepper whole; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp coriander seeds whole; 1 small lemon size ball tamarind; 1 tbsp jaggery; 2 cups fresh grated coconut; 1 tsp turmeric; as per taste salt

Shradha Nema (foodgazin') @foodgazin

Mumbai

#WM2 #CookpadIndia
Sunday is that time of the week when we put our work calendar away, play our favourite shows on an OTT platform and indulge in some self-care. And if you are a foodie, nothing says self-love like a plateful of your favourite food. And while the weekends can be all about giving yourself a break from the kitchen, preparing a quick lunch for yourself can be just the perfect way to make yourself feel productive and treat yourself at the same time.

Here's a recipe of Black eye pea Malabar spinach curry. A wholesome soul food which is vegan full of protein with legume, fibers with greens and lots spices. I like to eat it with plain rice.
Do try this recipe.

Shradha Nema (foodgazin') @foodgazin

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Ingredients

45 minutes

4 servings

1 cupblack pea eye
3vines of Malabar spinach
6-8 podsgarlic
5-6dry red chili
1 tspblack pepper whole
1 tspmustard seeds
1 tspcumin seeds
1 tspcoriander seeds whole
1small lemon size ball tamarind
1 tbspjaggery
2 cupsfresh grated coconut
1 tspturmeric
as per taste salt

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Steps

45 minutes

1

Wash and soak black pea eye for nearly 4-5hours or overnight.
2

Now pressure cook these black pea eye beans with enough water and salt. Take 3 whistles on low medium flame.
3

Wash and clean Malabar spinach. separate leaves and stems. Wash the leaves with clean water 2 to 3 times. Take tender vine stems and cut into one inch piece. Chop the leaves
4

Once the black eye peas are cooked remove them in another vessel and add the Malabar spinach leaves and stalks into the pressure cooker and 1 cup of water. Cook for 1 whistle.
5

In a meanwhile dry roast red chillies, cumin, mustard, coriander seeds, black pepper and keep aside. In a mixer jar add all the roasted spices, turmeric powder, tamarind, jaggery, salt, coconut and ½ cup of water. Grind it to smooth paste.
6

Once the pressure is released, add again the black eye peas to the Malabar spinach in a cooker and also the grinded paste. Add water to get desired consistency and then cook for another 10 -12 minutes.
7

Once it is done, serve with plain steam rice or chapati.

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Shradha Nema (foodgazin') @foodgazin

on May 15, 2022 11:15

Mumbai

Food is not simply stuff that people eat when they are hungry. Food is awesome, delicious, inventive, colorful, inspiring, and so much more. Food binds us together. You have no idea how much it means to me when you tell me that you made a recipe and loved it. My heart fills with joy. Literally.