Gule Sukhe (Black Eyed Peas Sukka)

Gule Sukhe

Recipe Source: My mum

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