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Black eyed peas radish gojju Recipe

Black eyed peas radish gojju is a popular Indian Side Dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
Family Friendly Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1/4 cup - black-eyed peas (soaked overnight)
  • 7 - Shallots or 1/2 a regular Onion
  • 1/2 - Tomato (small)
  • 3 - radish (tiny ones)
  • 1 - tamarind, big gooseberry size or a small ball size with diameter of 2 cm
  • Curry leaves, a few sprigs
  • 1/2 tbsp - oil
  • 1/4 tsp - Mustard Seeds
  • 1/4 tsp - Cumin seeds
  • Asafoetida/hing - a pinch
  • 1/4 tsp - Turmeric powder
  • 3 tbsp - kuzhambu/sambar powder
  • 1.5 tbsp - dhania/coriander powder
  • 1.5 cup - water
  • How to Make Black eyed peas radish gojju:

    1. Pressure cook the legumes up to 4 whistles with 1/2 a cup of fresh water.
    2. Add a portion of salt while cooking this.
    3. After 4 whistles, turn off the gas and wait until the pressure is released and then open the lid.
    4. Check if the peas have cooked properly by trying to mash it with your fingers.
    5. In another bowl, soak the tamarind in 1 cup of water.
    6. Preparing curry/gojju:
    7. In a pressure cooker, add oil and temper the mustard seeds, the cumin seeds, hing and curry leaves.
    8. Immediately, add the shallots (peeled and cut in to halves) and saute for 2 minutes.
    9. Then, add the diced tomatoes and saute for 1 minute.
    10. Add the sliced radish and saute for 3 minutes.
    11. Keep tossing the vegetables.
    12. Add turmeric powder as you toss.
    13. Then, add 1/2 a cup of water and pressure cook for 1 whistle - this will help the radish to cook quickly.
    14. Meanwhile, let us prepare the tamarind extract.
    15. Crush the tamarind soaked in water.
    16. Try to squeeze as much as possible to extract the juice from tamarind.
    17. Discard the tamarind flesh.
    18. If required, strain the tamarind extract to remove any stones or soil.
    19. Add kolambu powder, dhania powder, a portion of salt and a pinch of hing to the tamarind extract and mix it well so that the spice powders dissolve in the extract.
    20. Coming back to the vegetables in the pressure cooker, when the steam releases, open the lid.
    21. On a medium flame, add the tamarind extract to the pressure-cooked vegetables. Stir it well.
    22. Add 1 cup of water if necessary.
    23. When it starts boiling, add the cooked peas to the curry.
    24. On a low flame let it cook for a couple of minutes until the curry starts rolling.
    25. Serve with hot rice and vegetable curry of your choice.
    26. Recipe Courtesy: Food for 7 Stages of Life
    27. http://www.foodfor7stagesoflife.com/



     

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