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Black-Eyed Pea and Collard Green Curry


Beet Cauliflower

3 medium beets, boiled, peeled, and quartered

1 large boiled potato

½ tablespoon oil plus oil for frying

1 teaspoon cumin seeds

1 large onion, finely chopped

⅓ cup grated cauliflower

1½ teaspoons ginger-garlic paste

¼ teaspoon turmeric

1½ teaspoons coriander

½ teaspoon cumin

½–1 teaspoon red chili powder

½–1 teaspoon garam masala

½ teaspoon amchur (dry mango powder)

¾ cup bread crumbs

1–3 green chilies, finely chopped

2 tablespoons coriander leaves, finely chopped

Salt to taste

½ cup semolina (for coating)

Black-eyed pea and collard green curry (recipe follows)

Black-Eyed Pea
and Collard Green Curry

2 onions

3 tomatoes

1 tablespoon fresh ginger-garlic paste

2 tablespoons coconut, grated

2 tablespoons oil

1 teaspoon cumin seeds

1 teaspoon chili powder

2 teaspoons coriander

¾ teaspoon cumin

1 teaspoon garam masala

1 teaspoon kastoori methi (dried fenugreek leaves)

¼ teaspoon turmeric powder

Salt to taste

½ cup boiled black-eyed peas

1 cup water

1 cup chopped collard greens


Beet Cauliflower Croquette
  1. Mash beets and potato and set aside to cool to room temperature.
  2. Heat ½ tablespoon oil in a pan and add cumin seeds. When cumin seeds start to sizzle and color deepens, add onion and sauté until pink. Add cauliflower and sauté for about 2–3 minutes.
  3. Add ginger-garlic paste and fry until raw smell disappears, about 1½ minutes. Add turmeric, coriander, cumin, and chili powder, and sauté for 30 seconds.
  4. Mix in garam masala and dry mango powder and set aside to cool to room temperature.
  5. Once onion mixture has cooled, mix in mashed beets. To this add bread crumbs, chilies, chopped coriander leaves, and salt. Mix well.
  6. Form flattened croquettes. Coat in semolina, making sure that both sides are covered well.
  7. To cook, place 2–3 patties on a hot griddle, drizzling a teaspoon of oil around edges of each individual patty. Cook until side turns golden brown and crisp, then gently flip and drizzle a teaspoon of oil around edges of other side. Cook until crisp and golden brown, around 4–5 minutes.
  8. Serve over black-eyed pea and collard green curry (recipe follows).
Black-Eyed Pea and Collard Green Curry
  1. Grind onion, tomato, garlic-ginger paste, and coconut to a smooth paste. Reserve.
  2. In a sauté pan, heat oil. Add cumin seeds. When they splutter, add paste, all spices, and salt as needed and cook until oil separates. Stir frequently.
  3. Add cooked peas, water, and collard greens. Cook over low heat for about 1 hour.
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