Stir fried Cowpeas beans – Chawlai phalli bhaji2015-09-11
- Yield : 250 gms
- Servings : 2-3
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
Home-style healthy greens to go with Indian meals.
A simple home style, refreshing and healthy recipe today. This is a vegetable we have all grown up eating, and it is one of the fastest to cook. A rich source of vitamins and fiber, stir fried cowpeas beans are often cooked for morning meals in Northern India.
Cowpea beans have a sweet flavour and cook very fast. so while you can add potatoes and beans together, it will make the beans over cook and loose their natural colour as well as flavour.
Cowpeas are one of the most important food legume crops in the semiarid tropics covering Asia, Africa, southern Europe, and Central and South America. A drought-tolerant and warm-weather crop, cowpeas are well-adapted to the drier regions of the tropics, where other food legumes do not perform well. It also has the useful ability to fix atmospheric nitrogen through its root nodules, and it grows well in poor soils In Tamil Nadu, India, between the Tamil months of Maasi (February) and Panguni (March), a cake-like dish called kozhukattai (steamed sweet dumplings – also called Sukhiyan in Kerala) is prepared with cooked and mashed cowpeas mixed with jaggery, ghee, and other ingredients. Thatta payir in sambar and pulikkuzhambu (spicy semisolid gravy in tamarind paste) is a popular dish in Tamil Nadu. In Sri Lanka, cowpeas (කවුපි in Sinhala) are cooked in many different ways, one of which is with coconut milk. In Turkey, cowpeas can be lightly boiled, covered with olive oil, salt, thyme, and garlic sauce, and eaten as an appetizer; they are cooked with garlic and tomatoes; and they can be eaten in bean salad.
- Cowpeas 150 gms greens should be cut finely
- Potatoes 100 gms Peeld and cut longitudinally
- Mustard oil 1.5 Tsp
- Asafoetida 1 pinch
- Fenugreek seeds 4-5 seeds
- Chilies - 1 (dried red kind)
- Onions 1 finely chopped
- Garlic 1/2 Tsp finely chopped
- Salt to taste
Wash and cut the cowpeas and potatoes, onions and garlic and keep aside.
In a non stick pan, heat the oil, add asafoetida and fenugreek seeds. After about 30 seconds, add garlic and onions and fry till onions start turning red. At which point add the dried red chill and fry for 30 seconds or so.
Add the cut potatoes in the pan, sprinkle a spoon of water over them. Add salt and cover and cook till potatoes are done.
After the potatoes are cooked, add the cut cowpeas and cook them for about 5 minutes. The cowpeas cook very fast, so remove the pan from fire as soon as the beans soften while retaining their natural green colour.
Serve the greens for lunch with Dal, Rice, Roti and roasted papad.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.