Ingredients

• 1 cup - black-eyed peas, soaked overnight
• 1 - onion, chopped
• 1/2 cup - tomato puree
• 1/2 tsp - turmeric
• 2 to 3 - small potatoes, chopped with skin
• 1 tsp - cumin
• 1 tbsp - ginger-garlic paste
• 1 tsp - garam masala
• 1 cup - mix of mint and cilantro (grind this into a paste along with 2 to 3 chillies)
• Salt to taste
• 1 - bay leaf
• Curry leaves for garnishing

How to Make Black Eyed Peas (cowpeas) and Potato Curry

• Saute cumin seeds in 1/2 tsp oil.
• Add onions, ginger garlic, salt along with bay leaf and spices.
• Add the potatoes, saute them for 2 to 3 mins and then add drained black-eyed peas.
• Add the tomato puree and cook for another 1 to 2 mins.
• Add sufficient water to cover the mixture, close the lid and let it cook for 15 to 20 mins.
• Once the black-eyed peas have been cooked, add the ground paste and cook for another 5 mins.
• Serve hot with phulkas or rice.
• Recipe courtesy: Dhivya Karthik
• http://chefinyou.com/