Tarewale Lobhiya

If I'm going to put some effort into cooking, this is what I want to end up with.

Ingredient		Amount
canned black-eyed peas		30 oz.
large red onion		1
small tomatoes		2
vegetable oil		3 tbsp.
ginger-garlic paste *		1 tsp.
fresh cilantro, minced		1 tbsp.
turmeric powder		½ tsp.
garam masala (optional)		up to ¼ tsp.
chili powder		½ tsp.
ground coriander seed		2 tsp.
table salt		¼ tsp. or to taste
tamarind pulp concentrate		1 tsp.
water		1 cup

* Or ½ tsp. of pulped ginger and ½ tsp. of pulped/pressed garlic.

Finely chop the onions and tomatoes, mince the cilantro, and rinse and drain the peas.

Heat the oil in a heavy-bottomed pan; sauté the ginger and garlic for a few seconds. Add the onions and sauté for 6 to 8 minutes. Add the tomatoes and sauté for 4 minutes.

Add the turmeric, garam masala, chili powder, coriander, and salt to the pan and mix well. Add the tamarind and mix well. Add the black-eyed peas and mix well; sauté for 2 minutes. Add the water and bring just to a simmer; reduce heat and simmer for 8 minutes, stirring occasionally. Add the cilantro and mix well; cook for another minute.

Serves 4.