Our week menu will definitely have fingerlicking tangy gravies atleast once a week. I used to prepare this tangy gravies either with veggies or either with beans. For this week menu, i made this droolworthy,delicious gravy with cooked black-eyed peas and fenugreek seeds with coconut paste and a spice powder prepared with just coriander and fenugreek seeds.
This gravy tastes super delicious when served simply with a bowl of hot steaming rice and fried papads. They tastes even more delicious after a day and stay prefect for a week if they are conserved in fridge in an air-tightened box.Usually i dont add coconut paste in my gravies, but this time i prepared this gravy with coconut paste as our this month's Magic Mingle challenge's magic ingredients goes for fenugreek seeds and coconut. This gravy will satisfy your tastebuds and definitely one of the best way to sneak this bitter fenugreek seeds.
2cups Cooked black-eyed peas
1+1/2cups Tamarind extract
1tsp Red chilly powder
1no Onion( large & cubed)
1no Tomato (big & juicy)
5nos Garlic cloves (crushed)
1/2tsp Mustardseeds
1/4tsp Fenugreek seeds
1/2tsp Cumin seeds
Few curry leaves
1/4cup Gingelly oil
Salt
To grind:
1/4cup Grated coconut
1tsp Fennel seeds
To roast & grind:
This gravy tastes super delicious when served simply with a bowl of hot steaming rice and fried papads. They tastes even more delicious after a day and stay prefect for a week if they are conserved in fridge in an air-tightened box.Usually i dont add coconut paste in my gravies, but this time i prepared this gravy with coconut paste as our this month's Magic Mingle challenge's magic ingredients goes for fenugreek seeds and coconut. This gravy will satisfy your tastebuds and definitely one of the best way to sneak this bitter fenugreek seeds.
2cups Cooked black-eyed peas
1+1/2cups Tamarind extract
1tsp Red chilly powder
1no Onion( large & cubed)
1no Tomato (big & juicy)
5nos Garlic cloves (crushed)
1/2tsp Mustardseeds
1/4tsp Fenugreek seeds
1/2tsp Cumin seeds
Few curry leaves
1/4cup Gingelly oil
Salt
To grind:
1/4cup Grated coconut
1tsp Fennel seeds
To roast & grind:
2tbsp Coriander seeds
1tsp Fenugreek seeds
Grind the coconut and fennel seeds together as fine paste and keep aside.
Meanwhile dry roast the coriander seeds and fenugreek seeds together and grind as fine powder,keep aside.
Heat the gingelly oil, let splutters the mustard seeds, fenugreek seeds,curry leaves and cumin seeds, add immediately the cubed onions, crushed garlic cloves,curry leaves and chopped tomatoes,saute everything until the onions turns transculent.
Add the cooked beans to the veggies, cook for few minutes, now add the tamarind extract, red chilly powder along with salt and cook for few minutes with lid closed.
Finally add the coconut paste,grounded coriander-fenugreek powder and cook until the oil gets separates and put off the stove..
Serve along with rice and papads.
Add the cooked beans to the veggies, cook for few minutes, now add the tamarind extract, red chilly powder along with salt and cook for few minutes with lid closed.
Finally add the coconut paste,grounded coriander-fenugreek powder and cook until the oil gets separates and put off the stove..
Serve along with rice and papads.
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