Black eye peas/cow peas/lobia/karamani/alasandhalu/alasandhe kaalu Kurma
This kurma goes well with chapathi/roti/parathas/idli/dosas.
Black eye peas - 3/4 cup
Potato - 1 large - boiled and cubed
Onion - 1 medium chopped fine
Tomato - 2 chopped fine
Ginger and garlic paste - 1 tbsp
Coconut - 1/2 cup grated
Cashew - 5 pieces
Poppy seeds - 1 tsp
Chilli powder - 1 tsp
Dhaniya powder - 1 tsp
Garam masala powder - 1 tsp
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Clove - 3
Cinnamon - 1 piece
Cardamom - 2
Oil - 2 - 3 tbsp
Salt as needed
Soak black eye peas overnight or atleast for 4 hours. Add water just enough to immserse them and pressure cook for 2 - 3 whistles till soft.
Grind together coconut, cashew, poppy seeds, fennel seeds and cumin seeds to a fine wet paste.
Heat oil in a frying pan/kadai and add cinnamon, clove and cardamom, wait for few seconds and add chopped onions. Fry well till golden brown and then add ginger garlic paste. Saute well for a minute till the raw smell leaves and add chopped tomatoes. Mash and cook till pulpy and oil start to appear on top. Now add all the powders and mix well.
Immediately add the ground paste and fry for 2 - 3 minutes and then add water according to thickness required. Allow it to come to a boil and then add the cooked black eye peas and cubed potatoes along with salt. Cook everything together till the raw smell leaves and then serve with chapathi's/roti's/parathas/dosa's.