I always have few different types of beans stocked up. Black eyed peas is one among those. We call it as "alasande bi" in konkani. Ridge gourd and black eyed peas are the best combination I have liked. Again this dish has the main ingredient coconut in it. These types of curry goes well with boiled rice.
1 cup black eyed peas (soaked overnight)
1 ridge gourd cut into small cubes
1 cup grated coconut
7-8 red chillies
1 tea spoon thick tamarind extract
1 tea spoon cooking oil
4-5 curry leaves
1/4 tea spoon mustard seeds
Pressure cook black eyed peas and ridge gourd. Do not over cook. I prefer cooking ridge gourd in a pot rather than pressure cooking it.
Make a paste of grated coconut, tamarind extract and red chillies.
Add this to cooked black eyed peas and ridge gourd and boil it for 10-15 minutes on simmer.
In a skillet heat oil, add mustard seeds and curry leaves.
Add this seasoning to the above mixture.
Preparation Time: 40 mins (excludes soaking time)