Fall

Bharazi ... Black Eyed Peas and Coconut Curry

by:
December 30, 2009
Author Notes

This is one of those dishes that is particular to Indians who live in Nairobi. My mom made this with fish or chicken while growing up but when me and my sis became veggie she switched to the black eyed pea version ... which is equally good! Traditionally this is served with a fried coconut bread called Mandazi (recipe coming soon) but I keep it simple and just eat this with rice. Have it on new years to bring you good luck ... black eyed peas are thought to bring prosperity :D —amreen

  • Serves 8
Ingredients
  • 2 can black eyed peas
  • 1 can of coconut milk
  • 1 small onion finely chopped
  • 1 small diced tomato
  • 1 clove minced garlic
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon tumeric
  • 2 tablespoons vegetable oil.
  • salt to taste
  • chopped cilantro for garnish
In This Recipe
Directions
  1. In a large pot heat the oil on medium.
  2. Saute the onions until they are transluscent ... about 3 minutes.
  3. Add the tomatoes and saute for another 2 minutes.
  4. Add the garlic and saute for another minute or two.
  5. Add the black eyed peas, coconut milk, cumin, chili and tumeric along with salt to taste. Reduce the heat cover and simmer on low for 15 minutes.
  6. Garnish with cilantro and lemon juice.
  7. Have a beautiful new year :)

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Review
I am one of the rare northern Cali girls who hearts LA. My family hails from India via Kenya and being a good little south asian i spent many of my young years in the kitchen. Surrounded by good food from birth (thanks mom!) i have always loved cooking, eating and learning about food. In recent years i have developed an interest in the history of food and its cultural connection particularly in how imperialism and colonization has had an influence on cuisines of the world. This blog is my way of exploring the amazing web of nourishment that sustains us.