My challenge every morning is to cook the subzis quickly and yet to retain it’s nutritious values.
Ingredients: Prep. Time: 30 Min’s, Serves: 4
3 cups chopped cowpea beans
1 medium sized onion, finely chopped
1 medium sized tomato, finely chopped
2 green chilles
10 curry leaves
1 tsp mustard seeds
2 tablespoon grated coconut
1 tsp jeera/cumin seeds
1 tsp turmeric powder
Pinch of asafoetida
1/2 cup water
2 tablespoon oil
Pressure cook the cowpea beans for one whistle and keep aside.
In a kadai/wok, add 2 tablespoon oil. Keep the flame on low.
When it heats, add mustard seeds and cover the kadai.
After the mustard flutters, add cumin seeds.
Then add asafoetida, curry leaves and green chillies.
Add onion and fry till it becomes pinkish. Then add tomato and saute till tomato becomes mushy.
Then add the pressure cooked cowpea and and let it simmer for 10 minutes.
Garnish with grated coconut. This is optional.
Serve with rice with a dash of love 🙂