Guest Post: Aloo Boda Tarkari (Potato And Cow Peas Curry) by Sanjana of Feeding the Sonis

Aloo Boda Tarkari
Aloo Boda Tarkari

Since I saw the recipe for Khaidu (Seasoned Yoghurt) on Sanjana Soni’s blog Feeding The Sonis, I have been wanting to try it. I am a sucker for anything with yoghurt and with recipe so simple, how could I? So try it I did, as an accompaniment to Vangi Bhath.

This got me chatting with Sanjana and one thing to led to another and I requested her to do a guest post for me. Not only did Sanjana readily agree, she sent me a laundry-list of recipes to chose from and here is what I chose; Aloo Boda Tarkari. I love Sanjana’s blog for the simple but flavour-packed recipes just like this one. So, without much ado, here is Sanjana’s Aloo Boda Tarkari.

This is also my first guest post and I look forward to having many more from my fellow bloggers. 🙂

Today’s recipe is all about the humble fresh cow peas or black eyed beans or Boda as we call it in Fiji. Although not an authentic native Fijian dish (as Aruna had requested), this dish is commonly cooked in the Fiji-Indian households. For many years, this has also been favored by the natives who love their curries as much as we love their super delicious native dishes like Lovo and Pulsami. Hopefully I will master the art of cooking those as well one day (I’m working on it :-)).

There are many colors and varieties of these peas which also happens to totally differ in taste. Put a few together and you feel like you’re being ogled at by beautiful kajal/kohl adorned eyes. Combine this with potatoes, eggplant and tomatoes and you get a delicious curry which goes hand in hand with roti or chapati. The variety I have used in today’s recipe is light brown in color and my preferred choice. Alternatively I use the creamy colored ones which are also known as lobia beans in India.
Mixed beans
Mixed beans by crabchick, on Flickr

 

Ingredients
  1. 1 Cup Boda/Cow Peas/Black Eyed Beans
  2. 1-2 Medium Sized Potatoes (cubed into bite size)
  3. 1 Onion (sliced)
  4. 1/2 Eggplant (I have used the large dark purple variety)
  5. 1 Medium Sized Tomato
  6. A Tiny Pinch Of Sarso/Mustard and Jeera/Cumin Seeds.
  7. 2-4 Methi/Fenugreek Seeds
  8. 2-3 Garlic Cloves (crushed)
  9. 1/4 Tspn Haldi/Tumeric
  10. 1 Tspn Garam Masala
  11. 1/4 Tspn Chilli Powder or Fresh Chillies (optional)
  12. 4-6 Curry Leaves
  13. 1-2 Tbspn Oil
  14. Salt To Taste
Method
  1. Wash and soak the beans in water and set aside.
  2. Cut the eggplant into long and medium-thin slices, wash and soak.
  3. Peel, wash and cut potatoes into bite sized cubes and soak in water. Set aside.
  4. Meanwhile cut tomato in 4 pieces.
  5. Slice onions thinly and crush the garlic.
  6. Now heat oil in a pan and add sarso, jeera and methi. Allow it to splutter a little then add onions and garlic along with curry leaves.
  7. Saute the onions and garlic until its translucent and the raw smell of garlic has gone.
  8. Now add the dry spices – chillies, haldi and garam masala and stir for couple of minutes. Add a little warm water to get it paste like.
  9. Discard the water in which the eggplants, cow peas and potatoes were soaked and add them to the pan. Dry fry for 5 mins on low heat then add about a cup of warm water and cover.
  10. Let the curry simmer until the potatoes are half cooked (spoon break test required) then throw in your tomato pieces.
  11. Cover and cook until the potatoes are done. If you find the gravy is thin cook uncovered until the medium thick gravy consistency is reached.
  12. Finally garnish with chopped coriander/cilantro leaves.