Zucchini With Black-Eyed Peas

Tomatoes, Green Zucchini, Black eyed peas.
1. Chop 4 big extra ripe tomatoes.
2. Dice 2 zucchini into ½ inch pieces.
3. Heat oil in a pan and add 2 tablespoons of fennel seeds and 1 teaspoon of cumin seeds.
4. When they start to splutter, add the chopped tomatoes and saute well till the tomatoes break down.
5. To this mixture, add a pinch of turmeric powder, ground ginger, 1 teaspoon each of red chilli powder and coriander-cumin powder, 1 tablespoon of dry fennel powder and 1 teaspoon of garam masala. Mix everything together and saute well.
6. Add zucchini and just enough water to cover the zucchini-tomato mixture. Add salt to taste and cover the pan and let the veggies cook till the zucchini is tender.
7. Add 1 cup of cooked black-eyed peas (or frozen). (You will need to soak it overnight in warm water and pressure cook it ahead of time). Mix everything well and garnish with fresh cilantro.
8. Serve hot with any Indian bread.
Note: You can cook a big batch of black-eyed peas and freeze for later, they hold their shape very well.


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