Monday, April 6, 2009

Purple Hull Peas chi UsaL

I would have happily assumed that purple hull beans or peas to be the black eyed peas in the American supermarket. But then, there was a packet of black eyed peas too. I guess, purple hull peas must be the first cousins of the black eyed peas. They resemble a lot. Purple hull peas have greenish outer peas with purplish tinge in the middle. When I googled, I found they have beautiful purple string beans.

Purple Hull Peas chi UsaL
1 packet (16 oz) Purple Hull Peas, frozen
1 medium potato, peeled & chopped
salt to taste
2 tsp jaggery
2 tbsp plain yogurt

1 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 sprig, curry leaves, torn
1 small onion, chopped
1 1/2 tsp goda masala
1 clove garlic, chopped

2 tbsp chopped cilantro/coriander leaves

0. Pressure cook purple hull peas for 2 whistles. Set aside.
1. Heat oil in a saucepan.
2. Add all the seeds & curry leaves and chopped garlic clove for seasoning.
3. Add onion and saute for 5 - 7 minutes till soft. Add a spoonful of water if it tends to stick to the bottom of the saucepan.
4. Now add goda masala. Saute for 2 minutes. Add potato and 1/4 cup water. Let it cook till potato is soft.
5. Add yogurt.
6. Add cooked purple hull peas, salt, jaggery. Add 1/4 cup water. Bring to boil.
7. Let it simmer till water is evaporated. Garnish with cilantro.

Note -
1. Black eyed peas can also be used.


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