Lobia (Black-Eyed Bean Curry) - cooking recipe

Ingredients

800 g black-eyed peas (beans, canned)
2 tablespoons cooking oil
3 large onions, sliced
2 large tomatoes, chopped
2 tablespoons garlic paste
1 tablespoon ginger paste
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
2 teaspoons garam masala
2 tablespoons tamarind pulp (soak a walnut-sized ball of tamarind in hot water and squeeze out pulp)
1 tablespoon gingerroot, julienned
2 tablespoons fresh coriander leaves, chopped fine

Preparation

Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
Heat the oil in a deep, thick-bottomed pan on a medium flame.
Add the remaining sliced onion and fry till light golden.
Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the tamarind pulp and mix well.
Add the dry spices - cumin, coriander, red chilli, turmeric and garam masala powders. Fry for 5 minutes.
Drain the water in the can from the beans and rinse them well under running water. Add the beans to the masala. Mix well.
Add salt to taste and water to make gravy (about 1 1/2 cups).
Simmer and cook covered for 10 minutes.
Use a flat spoon to mash some of the beans coarsely. Mix well.
Garnish with juliennes of ginger and finely chopped fresh coriander leaves.