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Black-Eyed Peas In A Tangy Sauce Recipe

Black-Eyed Peas In A Tangy Sauce is a popular Anglo-Indian Pickles and Chutneys
Author :
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Preparation Time :
2 hours
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1 cup - dried black-eyed peas
  • 2 tsp - grated Ginger
  • 2 tsp - chilli powder
  • 1/2 tsp - Turmeric powder
  • 2- Green chilli chopped
  • 2 tbsp - Tamarind pulp
  • 2 - Onions chopped
  • 1/2 tsp - Cumin seeds
  • 1 tsp - chopped Garlic
  • 1 tsp - coriander powder
  • 2 tbsp - chopped coriander leaves.
  • How to Make Black-Eyed Peas In A Tangy Sauce:

    1. Soak the beans for a couple of hours in water.
    2. Rinse and boil the black-eyed peas with a little salt in sufficient water till soft.
    3. Add the ginger, chilli powder, turmeric powder, coriander powder and tamarind pulp and simmer for few minutes. Remove from heat.
    4. In a separate pan fry the onions, green chilli and chopped garlic in oil till brown.
    5. Pour in the cooked black-eyed peas and mix well.
    6. Simmer for about 3 mins then turn off the heat.
    7. Garnish with chopped coriander leaves.
    8. Serve.
    9. Recipe Courtesy: Anglo-Indian Recipes


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