..and just like that February 2017 came to an end and it is time to look at some amazing entries for My Legume Love Affair 104. Thank you all for your participation. Firstly, my apologies for not able to participate with any of my own recipe. Work has become incredibly hectic and once I reach home, all I do is have a quick dinner and hit the sack. There were days when I slept at 8:30 pm, only to feel groggy & tired even after a good night's sleep. Ok! enough of my boring life. Shall we jump into the lovely recipes received including one from a non-blogger - Teja.
Sponge Gourd with Legumes (by Teja Penumalli)
2 sponge gourd, chopped
1 cup of black-eyed peas (soaked in water overnight)
1 big onion, chopped
1 small tomato chopped
1 tsp ginger garlic paste
1/4 tsp turmeric powder
salt and chilli powder to taste
cocount milk (optional)
1/4 tsp mustard seeds
1/2 tsp cumin seeds
a pinch of hing (asafoetida)
few curry leaves and coriander leaves
2 tsp oil
Boil the black-eyed peas using pressure cooker, cook for one whistle and let the pressure release naturally.
In a wide pan, heat oil. Add mustard seeds, cumin seeds, curry leaves and coriander leaves. Once they start to sizzle, add chopped onions and a pinch of salt to cook them faster, until they become translucent. Then add ginger garlic paste and give a good mix. Cook for 2 mins and then add the boiled black-eyed peas and season with turmeric.
Add the chopped sponge gourd and give it a gentle toss. Add the chopped tomato and cook for about 4 minutes. Season with salt and chilli powder and on low-medium flame, cook for about 4 minutes for the flavors to combine.
Finally add coconut milk (which is optional) and cook for 2 more minutes. Turn off heat. Serve with rice or roti.