2tablespoonsCilantro or coriander leaveschopped finely
Pressure cooking black eyed peas:
Wash black eyed peas under running cold water till water runs clear.
Take them in a pressure cooker. Add 2 ½ cups of water.
Cover with lid and let it cook for 1 whistle on high heat, then 20 minutes on medium-low heat. Then turn off the stove.
Let the pressure go down by itself and open the cover.
Making black eyed peas curry recipe:
Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.
Then add curry leaves. Cook for 30 seconds.
Then add besan. Roast it for 2 minute with stirring continuously.
Then add ½ cup of water and make smooth paste.
Add turmeric powder, red chili powder and salt.
Mix it well and cook for a minute. (If it is sticking to the pan then add some more water.)
Add cooked lobia with its water. Mix it well.
Add tamarind paste and jaggery. If needed add some more water to adjust the consistency as per your liking. And let it boil for 4-5 minutes.
Switch off the gas heat.
Finally add chopped cilantro.
NOTE: As this cools, the gravy will become really thick because of the besan in it. So if planning to serve after 20-30 minutes or hour then keep the gravy thin. So by the time of serving it gets to the right consistency.