Black eyed peas sabzi (alsando bhaji)
Delight your palate with Alsando Bhaji, a comforting black-eyed peas sabzi that harmoniously blends robust spices with the wholesome goodness of black-eyed peas.
Equipment
- 1 Pressure Cooker optional
Ingredients
- 1 cup Black-eyed peas or Alsando
- 1 tsp oil
- 1 tsp jeera/cumin seeds
- 4-5 cloves of garlic crushed
- 1 tsp kumta masala powder sub: 3/4 tsp red chilli pwd , 1/4 tsp garam masala, 1 tsp coriander pwd and 1/4 tsp jeera pwd
- 1/4 tsp turmeric
- pinch of black pepper or a few cracks of pepper
- 2 tbsp finely chopped coriander leaves
- 1 small onion finely chopped
- 1 medium-sized tomato finely chopped
- 1/2 tsp jaggery or sugar
- salt to taste
- 2 tbsp freshly grated coconut
- water as required
Instructions
- Rinse the black-eyed peas or Alsando under running water. Soak them in water overnight or for at least 6-8 hours. Drain the water and set the soaked peas aside. (black-eyed peas can be sprouted as well).
- Pour enough water to cover the peas completely. The amount of water will depend on whether you're using a pressure cooker or a pot. For a pressure cooker, add about 1.5 to 2 cups of water. For a pot, add about 3 to 4 cups of water.
- If using a pressure cooker, close the lid and cook for about 1-2 whistles or until the peas are tender. If using a pot, cover it with a lid and cook on medium-low heat for about 30-40 minutes or until the peas are cooked through. Stir occasionally and add more water if needed.
- In a large pot, heat the oil over medium heat. Add the cumin seeds and allow them to splutter.
- Add the crushed garlic and sauté for a minute until it turns golden and releases its aroma.
- Add the finely chopped onion and sauté until it becomes translucent.
- Add the finely chopped tomato and cook until it becomes soft and mushy.
- Now, add the kumta masala powder (or the substitute of red chilli powder and garam masala, coriander pwd and jeera pwd), turmeric, black pepper. Mix well to combine the spices.
- Now, add the cooked black-eyed peas or Alsando to the pot. Stir well to coat the peas with the spices and vegetables.
- Add jaggery or sugar, salt to taste, and freshly grated coconut. Mix everything together.
- Once the bhaji reaches the desired consistency (slightly thick and gravy-like), add the chopped coriander leaves and turn off the heat.
- Serve the Alsando Bhaji hot with chapati, roti, or rice.
- Enjoy your delicious Alsando Bhaji!