⅓cupchickpea flour (whole wheat flour can be substituted if needed)
1medium onion, diced
2tbspfresh ginger, minced
28ozcan whole tomatoes
2tbspmild curry powder
2cupssliced okra (frozen is fine)
215 oz cansblack-eyed peas, drained and rinsed
2cupsbrown rice, uncooked (optional)
plain unsweetened coconut milk yogurt (optional)
fresh cilantro (optional)
How you'll do it
Start rice in Instant Pot or rice cooker, or your preferred method.
Heat a large pot over medium-low heat. Add cumin seeds and toast, stirring frequently to prevent burning. Continue until seeds are tanned and fragrant.
Add a tablespoon of water and the onion. Cook until onion softens, adding water if needed to prevent sticking.
Add garlic and ginger and cook another minute or two.
Turn off heat and add flour, stirring until everything is coated and any water is soaked up.
Turn heat back on and carefully add just the tomatoes, reserving the liquid. As you add tomatoes, crush them up in your hands. Remember: they’re full of liquid and it will squirt everywhere, so be careful. I wish I took pictures of what I did on the wall next to my stove!
Add the curry powder to the pot and mix well, breaking up the tomatoes a bit more with your spoon. The sauce should start to thicken up a bit.
Stir in the vegetable broth and the remaining tomato juice.
Add the okra and black-eyed peas. Cover and bring to a boil, stirring occasionally.
Once boiling, reduce to simmer and cook uncovered for 30 minutes, stirring often until thickened. If it gets too thick, add a bit more broth to thin it out.
Serve with rice and a dollop of yogurt, topped with cilantro.
Bhindi Masala with Black Eyed Peas - KevCooksPlants.com