Black-Eyed Peas and Chayote Squash Masala ~ Day 133

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Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Chayote squash / Chow Chow - 2,  peeled and cubed
• Black-eyed peas - 1 and 1/2 cups, washed and soaked for 1 hour
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Fresh coriander leaves - 2 tbsp, finely chopped
• Oil - 2 tbsp
• Ghee / clarified butter - 1 tbsp
• Mustard seeds - 1 tsp

For the masala:

• Oil - 1 tbsp
• Coriander seeds - 2 tbsp
• Drie Red chilies - 5 or to taste
• Fennel seeds - 2 tsp
• Cinnamon - 2-inch stick
• Cloves - 4
• Cardamom -  2
• Onion - 1, medium, roughly chopped
• Garlic - 2 cloves
• Ginger - 1-inch piece
• Tomatoes - 2, medium, chopped
• Freshly grated coconut - 2 tbsp

Method:

1. Pressure cook the black-eyed peas with enough water for 3 to 4 whistles or until soft.
2. Heat 1 tbsp oil in a skillet.  Add the coriander seeds, red chilies, fennel seeds, cinnamon, cloves, and cardamom.  Fry for 30 seconds.
3. Add the onion, garlic, and ginger.  Saute until the onions are translucent, about 2 minutes.
4. Add the tomatoes and saute until soft.  Remove from the heat and let cool.  Grind the masala mixture along with fresh coconut into a fine paste.
5. In a large saucepan, boil the chayote squash with enough water until soft.  Add the ground masala, cooked black-eyed peas, and salt.  Mix well and cook over low heat for 10 minutes, stirring often. Heat ghee in a small skillet and splutter mustard seeds.  Add it to the masala gravy and stir.  Remove from the heat.  Garnish with coriander leaves.
6. Serve hot with rice or chapati.