Tuesday, 11 September 2012

Egg and Black Eyed Peas Curry


1/4 cup black eyed peas (soaked 30 minutes)
1 potato (wedged)
1 tomato chopped
1 onion sliced
1 sprig curry leaf
2 tbsp curry powder
5 tbsp coconut milk
3 garlic pods
2 tbsp oil
1.5 cup water
Salt to taste
2 eggs

In a pan, cook black eyed peas with a pinch of salt until soft.

In another pan, pour oil add onion and curry leaves saute a while now add in garlic, tomato, potato, water, curry powder and let it boil until potato is completely cooked. 

Then add in black eyed peas and adjust salt depending on individual taste, pour coconut milk. Let curry thickens and slowly break in egg one by one, let curry simmer for 5 minutes. DO NOT STIR after adding the eggs if you want poached egg structure.

Now our curry is ready to be served, do taste and let me know how it turned out.


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Arthy Suman