Black Eye Beans

Ingredients:

Black-eye beans (soaked overnight and boiled until almost breaking)

Oil for frying

2 Large onions (chopped)

1 Tsp of ginger & garlic paste

1 Tomato chopped

Tomato purée (if desired)

½ cup water

Salt

Chili powder (pinch)              

1 tsp ground cumin

1 tsp ground coriander

½ tsp garam masala

Tamarind paste

Bunch of fresh coriander

Method:

1. Place the oil in a pan and heat. 
2. Add the onions and keep stirring until they are brown (don’t allow them to stick).  Add the garlic & ginger paste and stir in, followed by the chopped tomato and tomato purée the spices and the water and then add salt.                                                                                                                 
3. Stir until the mixture is well mixed and add the black-eye beans and continue cooking until the beans are soft.                                                      
4. Then add the tamarind paste (soak a small quantity of the paste in warm water and squeeze the juice out of the paste into the mixture – this avoids getting tamarind and its stones in the dish).                                                               
5. If you want a curry with gravy, add more water, if you want a dry curry then do not add more water.                                                                         
6. Continue to cook until the beans are almost breaking down and then add fresh chopped coriander to garnish and serve.