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Welcome to my kitchen... 
Black Eyed Peas Curry (Chawli Bhaji) 


1 cup Black Eyed Peas (serves 2-3 people)
1 and 1/2 tablespoon vegetable oil
2-3 medium sized tomatoes (Grind them to make a smooth gravy)
Ginger, Garlic paste (add according to taste)
1-2 green chillies
8-9 cumin seeds
Fenugreek leaves (dry methi leaves)
1/2 teaspoon coriander powder
1/2 teaspoon red chilli powder
½ teaspoon garam masala
finely chopped coriander leaves (for garnishing)

Cooking Method
1. Soak the Black eyed peas overnight (approximately 8-9 hours).
2. Rinse the peas (before cooking) and drain.
3. In a pressure cooker put the black eyed peas to boil (add the salt while boiling). Let these boil for about 20 minutes (3 whistles. Simmer the stove after first whistle).
4. To prepare the curry – In a separate pan add the vegetable oil and let it heat.
5. Now add the cumin seeds. Once the cumin seeds start popping, add the ginger, garlic paste and stir fry.
6. Now add the chopped onion and stir fry until light brown.
7. Add the tomato gravy and mix all the spices into it (fenugreek leaves, turmeric, coriander powder, chilli powder and garam masala).
8. Also add the chopped green chillies.
9. Cover the pan with a lid and let the gravy cook for about 7-8 minutes on medium flame.
10. Once the gravy looks cooked mix it with the boiled black eyed peas and let it cook for another 7-8 minutes on medium flame.
11. Garnish the Black eyed peas with chopped coriander.
12. Your Black eyed peas curry (Chawli Bhaji) is now ready to be served.
Posted by Payal Singhal at 13:33 Beelal Shaikh said...


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