Ingredients
Radish Medium sized – 3
Carrot Big – 1
Potato Big – 1
Black Eyes Beans – 1/2 cup
Onion Big – 1
Cinnamon Powder – 1/8 tsp
Coriander Powder – 1/4 tsp
Amchur Powder – 1/4 tsp
Garam Masala Powder – 1/4 tsp
Turmeric Powder – 1/4 tsp
Cumin Seeds – 1/4 tsp
Mustard seeds – 1 tsp
Curry leaves – handful
Oil – 2 tsp
Salt to taste
For Grinding
Cashew nuts – 10
Coriander leaves – 1/4 cup
Ginger – 1 inch piece
Garlic – 1 Big Clove
Rice Flour – 1/2 tsp
Method
Soak Black eyes beans overnight in water.
Soak Cashew nuts in hot water for 15-20 minutes.
Peel and chop carrots,radish,potatoes into medium size pieces. Pressure cook them along with drained black-eyed beans in a little water till they turn soft.
Grind into a smooth paste all the ingredients mentioned under “For Grinding” with a little water.
Chop onions into small pieces.
Heat Oil in a Large pan. Once hot, add mustard seeds and wait till it crackles.
Add cumin seeds and curry leaves.Fry for few seconds.
Add chopped onion and fry till onion turns brown.
Add the ground paste and little water. Cover and cook till raw smell goes.It takes around 5 minutes.
Add all the powders ,salt and mix well.
Add the cooked vegetables and mix well.
Cover and cook for 10 more minutes.
If stew is thick, add little more water.
Serve the stew with rotis or rice.
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