Spicy Black Eye Beans Recipe
Ingredients
| Beans | 175 Gram | |
| Corn oil | 5 Tablespoon | |
| Onions | 2 , sliced | |
| 1 teaspoon ginger pulp | ||
| Ground coriander | 1 Teaspoon | |
| Chilli powder | 1 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Tomatoes | 2 , chopped | |
| Salt | 1/2 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Green chillies | 2 | |
| Oil | 300 Milliliter (TO GARNISH) | |
| Baby potatoes | 10 , sliced (TO GARNISH) | |
| Mint | 1 Tablespoon, chopped (TO GARNISH) | |
| Garam masala | 1 Teaspoon (TO GARNISH) | |
Directions
Wash the black-eye beans and cook in boiling water until soft.
Drain and set aside.
Heat the corn oil in a large frying pan, add the sliced onions and fry until golden brown.
Lower the heat and add the ginger, coriander, chilli powder, turmeric, chopped tomatoes and salt.
Stir-fry for about 2 minutes.
Carefully tip in the black-eye beans and blend together.
Add the lemon juice and green chillies, stir to mix and transfer to a serving dish.
For the garnish, heat the oil in a deep frying pan to 190°C (375°F), or until a cube of bread browns in 30 seconds, add the potato slices and fry until cooked.
Arrange the potato slices on top of the black-eye beans and garnish the dish with the mint.
Sprinkle the garam masala over the top before serving.
Drain and set aside.
Heat the corn oil in a large frying pan, add the sliced onions and fry until golden brown.
Lower the heat and add the ginger, coriander, chilli powder, turmeric, chopped tomatoes and salt.
Stir-fry for about 2 minutes.
Carefully tip in the black-eye beans and blend together.
Add the lemon juice and green chillies, stir to mix and transfer to a serving dish.
For the garnish, heat the oil in a deep frying pan to 190°C (375°F), or until a cube of bread browns in 30 seconds, add the potato slices and fry until cooked.
Arrange the potato slices on top of the black-eye beans and garnish the dish with the mint.
Sprinkle the garam masala over the top before serving.
Chef
