- Ethnicity - Marathi, West Indian
- Type of meal - Party, Lunch, Dinner
- 1½ cups black peas, sprouted, cooked
- 3 kokums (a deep purple berry that has a pleasing sweet and sour taste)
- 3 tomatoes, chopped finely
- 2 large onions, sliced
- 1 large onion, chopped finely
- 2 cups grated fresh coconut
- 1 cup coriander leaves, chopped
- 8 cloves
- 8 peppercorns
- 2 tbsp coriander seeds
- 1½ tbsp chilli powder
- 1 tsp garam masala powder
- ½ tsp turmeric powder
- ½ tsp cumin seeds
- 3 tbsp oil
- salt to taste
- Heat 1 tsp oil and add peppercorns, cloves and coriander seeds.
- When they pop, add sliced onion.
- Add coconut gratings and brown the whole lot.
- Cool and grind to a fine paste, adding a little water as needed.
- Heat remaining oil and add cumin seeds.
- When they crackle, add the chopped onion.
- Add tomatoes, sprouted peas and all the spice powders.
- Add salt and boil, mashing a few peas with the back of the ladle.
- Add ground paste and sufficient water to make enough gravy.
- Add the kokums, stir and boil once.
- Garnish with coriander leaves and serve with puris made of rice flour, or with rotis and onion slices.
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