Ingredients:
Frozen black eye peas – 1 packet
Acorn squash – 1 (medium sized) skin peeled and cut to 1 inch cubes
Grated coconut – 1 cup
Cumin seeds – 1 teaspoon
Red chili powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Salt – as needed
Olive oil – 3 teaspoons
Mustard seeds – 1 teaspoon (whole seeds)
Dried red chili – 4 whole ones (break it to halves)
Curry leaves – 2 stems
Method:
Cook black eye peas in water, with salt until tender. Meanwhile in another pot cook acorn squash
with red chili powder, turmeric powder and salt. Acorn squash cooks really quick, so make sure
not to overcook. Once the squash is cooked, add cooked black eye peas to it. Grind ½ cup coconut
with cumin seeds for 1 minute in the blender and add it to the pot with squash and peas. Boil it for
a minute and set aside. Fry the rest of the grated coconut with 1 teaspoon oil until dark brown in
another pan and add it to the pot and mix it. Now for garnishment, add rest of the oil to another pan,
add the mustard seeds, wait for it to splutter, add the red chilies and curry leaves, fry it and pour over
the squash and peas.
Sending this to the Kerala Kitchen Event hosted by Ria
