Chawli or Black-eyed Bean Gravy
2 cups chawli/lobia (black-eyed or China beans); soaked in water overnight or for few hours,
1 large onion; finely chopped,
1 small tomato; finely chopped,
1/2 tsp garlic paste,
2 bay leaves,
1 tsp jeera (cumin seeds),
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
1 tsp garam masala,
Salt to taste,
Oil for frying,
Chopped coriander leaves to garnish.
Pressure cook the beans with salt, bay leaves* and water. Add a pinch of baking soda if you have not soaked the beans. Take a big spoonful of cooked beans aside and mash them. In a kadhai (wok) heat oil to fry onions. Add jeera, let them splutter and fry onions in it till they turn soft. Then add garlic paste and tomatoes and cook till soft. Then add turmeric powder, red chilli powder and fry this masala for 2 minutes. Now add the mashed and whole beans, mix well, add water to form gravy and let it boil. Then add salt and garam masala powder, mix and remove from flame. Garnish with coriander leaves.