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Thai black eyed beans gravy:

I love the Thai curry powder I got myself when I was trying to make this. I so fell in love with it that I either try to put it in every dish I make or not put it at all to save it for my next dish. Yea, I’m a little confused that way.  Right now I’m engrossed in watching old episodes of ‘Eureka’ and cooking up some delish Thai food while trying to save my carefully groomed nails from the knife. Gravy based curries are my favourite because when the different ingredients are blended together into a fine paste it gives an aroma nothing else can beat plus its easy on my teeth ;)

What you need:

Black eyed beans soaked overnight and cooked – About 2 cups

Tomatoes – 2 cups

Onion – 1 Cup

Garlic – 4 pods finely chopped (avoid this if you are using garlic salt like I did)

Green chili – 1 deseeded and cut(optional)

Paprika – 1 Tspn

Turmeric powder – ½ Tspn

Oriental Thai curry powder – 2 Tspns

Cloves – 4

Cinnamon sticks – 2

Oil – 1 Tbspn divided

Brown sugar – 1 Tspn

Fresh Coriander – 1 bunch finely chopped

Salt to taste

How you do it:

Heat ½ Tbspn oil in a pan and add garlic, onion, green chili and sauté for a few minutes till the onion turns translucent. Add the tomato and turmeric, paprika, the curry powder and sauté till the tomatoes turn soft and mushy. Take off heat and cool before you blend it into a smooth paste.

Heat the remaining oil in a heavy bottomed vessel and add the cloves and cinnamon sticks. Add the gravy and let it come to a boil. Put in the boiled black eyed beans and cover and cook on low for about 15-20 minutes. Add some brown sugar and salt to taste and garnish with fresh coriander and serve it with an elephant on the side. Or some rice… :D

Note:

  • After I tasted it I felt like I could go low on the spice level so I suggest that you don’t use the green chili.
  • If you like coconut based curries then add some coconut milk towards the end before the garnishing and bring to a boil. This way you can avoid the sugar because coconut eats up the spice quite a bit.

For me it’s sooper strange to know that some people rarely use coriander for garnishing their dishes. In fact I’ve read that it tastes like soap! For Indians, coriander is a very important ingredient for garnishing Indian Dishes. We even make coriander chutney for our sandwiches.  So if you don’t really enjoy the taste of coriander please avoid it…

My current favourite blog: Eat Live Run