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Thursday, February 3, 2011

Gule Sukhe (Black Eyed Peas Sukka)

One of my most favourite among legumes is the Black Eyed Peas (called as Gule or Chawli in Konkani). However, I dont get to make it often since the husband doesnt like it much. Sigh! Isnt it sad when there are food conflicts in the house? black eyed peas vs chick peas (black chana), noodles vs fried rice, chocolate cake vs plain vanilla cake....the list is endlessWhen I do win the war & make things I like all I get is "well, its nice, just not my type". Grrr ... So I usually end up making my favourite stuff when he is travelling. I made this simple Gule Sukhe (dry dish) in a jiffy and as an accompaniment to Neer Dosa.


Gule Sukhe

Recipe Source: My mum
Serves 2:


You Need:
  • Gule (black eyed peas) - 1/2 cup
  • 1 medium onion chopped finely
  • 1 plump tomato chopped
  • 3 cloves garlic with skin - washed & dried
  • 1/4 tsp mustard seeds
  • 1/4 tsp turmeric powder
  • 1 level tsp chillie pwd (or to the taste) or you can use bafat powder & skip the turmeric
  • Salt to taste
  • 1 tbsp chopped coriander leaves for garnishing
  • Oil for frying
Method:
1. Soak the black eyed peas for at least 4-5 hours & pressure cook them with a little salt & water (upto the level of the peas) for about 3-4 whistles (or until soft - not mushy)
2. In a wok or kadai heat some oil and add the mustard seeds. When they begin to splutter toss in the garlic smashed a bit with a pestle. Fry a little but dont brown them
3. Add the onions and fry till pale & then toss in the chopped tomatoes. Add a pinch of salt at this point so that the tomatoes get mushy quickly. Dont add too much salt as you have already added some while pressure cooking the peas.
4. Add the chillie powder & turmeric or the bafat powder & fry till oil leaves the sides
5. Add the black eyed peas along with the liquid (stock) and simmer until almost all the water is absorbed. You can leave it in a semi gravy form if you wish to eat it with rice
6. Garnish with coriander leaves, turn off the flame & serve hot with panpole (neer dosa), rice or chapathis


2 comments:

  1. Hey Shireen. Greeting from NYC! I tried this recipe today - so simple & so good! Thanks for sharing all your wonderful recipes. It's really helpful for folks like me who never bothered to enter the kitchen when at home, and now long for those simple basic mangy dishes.

    ReplyDelete
  2. @ Mrs L. Sequeira: Thanks so much for your lovely feedback! I am touched and honoured to know that you enjoy my recipes and they are useful to you. Thank you for writing in, I appreciate it!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Thursday, February 3, 2011

Gule Sukhe (Black Eyed Peas Sukka)

One of my most favourite among legumes is the Black Eyed Peas (called as Gule or Chawli in Konkani). However, I dont get to make it often since the husband doesnt like it much. Sigh! Isnt it sad when there are food conflicts in the house? black eyed peas vs chick peas (black chana), noodles vs fried rice, chocolate cake vs plain vanilla cake....the list is endlessWhen I do win the war & make things I like all I get is "well, its nice, just not my type". Grrr ... So I usually end up making my favourite stuff when he is travelling. I made this simple Gule Sukhe (dry dish) in a jiffy and as an accompaniment to Neer Dosa.


Gule Sukhe

Recipe Source: My mum
Serves 2:


You Need:
  • Gule (black eyed peas) - 1/2 cup
  • 1 medium onion chopped finely
  • 1 plump tomato chopped
  • 3 cloves garlic with skin - washed & dried
  • 1/4 tsp mustard seeds
  • 1/4 tsp turmeric powder
  • 1 level tsp chillie pwd (or to the taste) or you can use bafat powder & skip the turmeric
  • Salt to taste
  • 1 tbsp chopped coriander leaves for garnishing
  • Oil for frying
Method:
1. Soak the black eyed peas for at least 4-5 hours & pressure cook them with a little salt & water (upto the level of the peas) for about 3-4 whistles (or until soft - not mushy)
2. In a wok or kadai heat some oil and add the mustard seeds. When they begin to splutter toss in the garlic smashed a bit with a pestle. Fry a little but dont brown them
3. Add the onions and fry till pale & then toss in the chopped tomatoes. Add a pinch of salt at this point so that the tomatoes get mushy quickly. Dont add too much salt as you have already added some while pressure cooking the peas.
4. Add the chillie powder & turmeric or the bafat powder & fry till oil leaves the sides
5. Add the black eyed peas along with the liquid (stock) and simmer until almost all the water is absorbed. You can leave it in a semi gravy form if you wish to eat it with rice
6. Garnish with coriander leaves, turn off the flame & serve hot with panpole (neer dosa), rice or chapathis


2 comments:

  1. Hey Shireen. Greeting from NYC! I tried this recipe today - so simple & so good! Thanks for sharing all your wonderful recipes. It's really helpful for folks like me who never bothered to enter the kitchen when at home, and now long for those simple basic mangy dishes.

    ReplyDelete
  2. @ Mrs L. Sequeira: Thanks so much for your lovely feedback! I am touched and honoured to know that you enjoy my recipes and they are useful to you. Thank you for writing in, I appreciate it!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)