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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Black eyed peas / chawli(soaked overnight - 1/2 cup) -
- Suran / yam - 250 gm
- Coconut grated - 1 no
- Tamarind - 1” ball
- Kashmiri chillies - 1 to
- Spicy red chillies - 4 to
- Turmeric powder - 1/4 tsp
- Salt(to taste) -
Ingredients
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Instructions
- Soak the chawli overnight. Boil in a pressure cooker for 3 whistles.
- Grind the grated coconut, tamarind, red chillies and salt to a fine paste.
- Add the boiled chawli and ground masala paste to the yam.
- Add water according to the consistency of the gravy / curry required.
- Add turmeric powder, cover and cook on a low flame till the oil separates from the masala. (Approximately 10 minutes).
- Roughly pound the garlic with the skin on in a mortar & pestle.
- Pour the tempering over the curry.
- Serve hot with rice.
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