What you need
1 cup Black-eyed peas [soaked overnight and pressure cooked till soft]
1 Potato [ boiled]
To grind
1 cup fresh coconut
3 - 4 red chilli [spice can be adjusted]
1 small lemon size tamarind
A small pea-sized piece of Jaggery
For seasoning
1 teaspoon Coconut oil
1 spring of Curry Leaves
1 - 2 Red Chilli
Pinch of Asafoetida
How to make
- Mix the cooked lentil and potato with the ground paste.
- Add in water to adjust to a curry consistency.
- Add salt to taste and boil well.
- Heat coconut oil and add the ingredients under ‘seasoning’
- Serve hot with rice.
P.S: Using Coconut Oil for seasoning enhances and gives it an authentic Mangalorean taste to the gravy. Normal cooking oil can also be used in the absence of coconut oil.