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- 2 cans of black-eyed beans (400 gm each)
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- 3 large onions sliced
- 2 large tomatoes chopped
- 2 tbsps garlic paste
- 1 tbsps ginger paste
- 2 tsps East End coriander powder
- 1 tsp East End cumin powder
- 1/2 tsp East End red chilli powder
- 1/4 tsp East End turmeric powder
- 2 tsps East End garam masala
- 2 tbsps tamarind pulp (soak a walnut-sized ball of tamarind in hot water and squeeze out pulp)
- 1"piece of ginger julliened
- Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
- Heat the oil in a deep, thick-bottomed pan on a medium flame.
- Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the tamarind pulp and mix well.
- Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
- Drain the water in the can from the beans and rinse them well under running water. Add the beans to the masala. Mix well.
- Add salt to taste and water to make gravy (about 1 1/2 cups).
- Simmer and cook covered for 10 minutes.
- Use a flat spoon to mash some of the beans coarsely. Mix well.
- Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
- Serve with piping hot plain boiled rice, Kachumbar and your favourite pickle.
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