Sorakkai Thatapayir Poriyal - Bottle Gourd with Cowpeas Stir Fry
Cowpeas are more commonly known as black-eyed beans or karamani in Tamil. The recipe given below is a quick vegetable stir fry which goes well with both roti and steamed rice. The combination of bottle gourd and cowpeas packs quite a punch in terms of health benefits. For those children who are fussy eaters and refuse to touch bottle gourd, the cowpeas in the recipe give the necessary flavour and make the dish so delicious that even the most finicky eaters cannot complain.
Bottle gourd, a low-calorie vegetable, is a very good source of vital nutrients. It promotes digestion as it is high in fibre. Cowpeas are an amazing source of proteins, vitamins and minerals making them one of the most economical superfoods. From aiding in weight loss to boosting your immune system, cowpeas are known for their delicious goodness.
Medium size bottle gourd - 1
Cowpeas (red or white) - 1/4th cup
Turmeric powder as required
Few curry leaves
Salt to taste
Dry Roast the Following Ingredients and Grind Them to a Powder:
Channa dal - 1tsp
Urud dal - 1 tsp
Red chillies - 3
Cumin seeds - 1/2 tsp
Grated coconut - 2 tbsp
Wash the bottle gourd well, peel the skin and chop into cubes.
Wash and soak the cowpeas for 3 hours.
Pressure cook the soaked cowpeas for 2 whistles with salt and turmeric powder. Drain and keep it aside.
Heat oil in a pan.
Add cumin and mustard. When they begin to crackle, add curry leaves.
Add the gourd; sprinkle salt and turmeric. Sprinkle little water and cook covered until tender.
When the veggie is cooked, add the cowpeas.
Add the spice powder and mix well till it blends with the vegetable. Serve hot with roti or rice.