Soak red cowpeas in cold water overnight. Wash them thoroughly and cook them in pressure cooker with enough salt up to 2 hisses. Take off the stove and drain the red cowpeas.
Cut the onion finely, mash the garlic pods, grate the carrot and keep aside.
Heat 2 tsp of oil, add mustard seeds, urad dal and red chilli, let them splutter, add the chopped onion and cook for a while.
Add the chopped green chillies, grated carrot, garam masala powder, fennel seed powder, ginger pieces, curry leaves as well as mashed garlic pods and cook everything on low heat until the spices and the vegetables get well mixed.
Add the already cooked red cowpeas to the vegetables, stir occasionally for a while, then add the grated coconut and grated mango to the peas.
Garnish with coriander leaves. Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.