BEET CURRY and BLACK EYED PEAS CURRY
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
BEET CURRY
  • 2 large Beets cut to thin pieces
  • 1 cup frozen green peas or fresh peas
  • 1 small onion
  • 1 tomato
  • 2 tsp freshly ground coconut or frozen grated coconut
  • 3 garlic
  • ½ inch ginger
  • 2 cardamom
  • 3 cloves
  • ½ inch cinnamon
  • 1 tsp cumin
  • 1 tsp pepper
  • 4 red chillies
  • 1 tbsp coriander seeds
  • 2-3 tsp vegetable oil
BLACK-EYED PEANUT AND DILL CURRY
  • Black eyed peas- 1 cup soaked overnight or frozen thawed for 1 hr
  • 1 bunch fresh dill chopped
  • ⅓ cup raw peanuts
  • 1 tsp cumin seeds
  • 1 onion finely chopeed
  • 10 whole garlic thinly sliced
  • 1 tsp red chili powder
  • ⅓ tsp turmeric
  • 1 tsp salt or accordingly
Instructions
BEET CURRY
  1. In a pan, add 1 tsp oil. Let it get hot and add cumin, coriander, spices and fry lightly. Add the onion, ginger-garlic, tomato and fry on medium heat for 3-4 minutes or until it's cooked partially. Add the coconut, salt and fry for a minute. Turn off the heat and let cool. Then grind it to a fine paste with ½ cup of water.
  2. In a pressure cooker or a pan, add oil and add the beets and fry. Add the masala paste, adjust the salt and cover and leave for 2 whistles, turn off the heat. If you are using a pan, let it cook for about 20-25 minutes until the beet is tender. Add the frozen peas once your turn off, cover and let sit for 10 minutes before you serve. If you use fresh peas, add it when you add the beets to the pot. Serve with Roti or rice.
BLACK-EYED PEANUT AND DILL CURRY
  1. In a heavy bottomed pan or a pressure cooker, add the soaked black eyed peas with peanuts or the frozen thawed and cook for upto 2 whistles in a pressure cooker or for about 20 minutes in a pot. Turn off the heat. Add salt and let it sit for 10 minutes. Make sure not to over cook the peas. It has to retain it's shape and not be very soft when pressed in between your fingers.
  2. In a different pan, add some oil, add the cumin and let it brown. Add the chopped onion and the garlic and fry on low to medium heat.
  3. Then add the red chilly powder, turmeric and salt. Fry for a minute and add the cooked black eyed peas- peanut mix. Add 1 cup of the water the peas have been cooked it. Add the chopped dill. Check for salt. Adjust well. Cover and simmer for 10 -15 more minutes. Turn off the heat and serve hot with Roti or rice.
ENJOY
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/04/16/2-vegetarian-healthy-weeknight-curries/