Lauki N Black-Eyes Peas Kurma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cinnamon, and cloves. Saute until fragrant.
• STEP 2.Add chopped onions, ginger-garlic paste, and green chilies. Cook until onions turn golden brown.
• STEP 3.Add chopped bottle gourd and black-eyed peas. Mix well and cook for a few minutes.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
• STEP 5.Add water and bring the curry to a boil. Reduce the heat and simmer until the bottle gourd and black-eyed peas are cooked through.
• STEP 6.In a separate pan, heat ghee and add grated coconut. Roast until golden brown.
• STEP 7.Grind the roasted coconut with cashews and poppy seeds to make a smooth paste.
• STEP 8.Add the coconut paste to the curry and mix well. Cook for a few more minutes.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soak the black-eyed peas overnight or for at least 4 hours to reduce cooking time.
• You can adjust the spice level according to your taste by adding more or less red chili powder.
• If the curry becomes too thick, you can add more water to adjust the consistency.

Storage and Serving

• Leftover kurma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the kurma in a pan or microwave before serving.
• Serve the Lauki N Black-Eyes Peas Kurma with steamed rice, jeera rice, or roti for a complete meal.