Alasandalu - Fresh or dried - 1 cup
Potato - 1 medium
Onions - 2 medium
Garlic crushed - 4 cloves
Clove - 1
Cinnamon - 1"
Curry leaves handful
Green Chilies - 2
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Oil - 2 tsp
Roasted Cumin powder - 1/2 tsp
For the paste
Fresh Coconut - 3 tbsp
Garlic - 3 -4 cloves
How to make the Alasandalu Curry without Tomato
If using dried beans, soak overnight. Change water and pressure cook with enough water, along with potato cubes. Keep it aside for the pressure to fall down.
Grind coconut along with garlic to a smooth paste.
Heat a non stick kadai with oil, add curry leaves, green chilies, cloves, cinnamon, and crushed garlic. Saute well.
Then add finely chopped onions, saute till it changes colour.
Now add the ground masala and all the spice powders along with the boiled beans and potato. Cover with lid and cook for 10 mins.
Then add water as required and bring to boil.
Garnish with chopped coriander leaves and serve with rice or roti.
If using fresh black eyed peas, you can simply wash and pressure cook for a whistle. Dried beans will take couple of whistles.
If you want to avoid potato, you can simply leave it off.
This goes for the August Week 3, Cooking from Cookbook Challenge Group.