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Aloo boda tarkari

A potato and black-eyed bean curry with cumin and turmeric, cooked the way Indo-Fijian families cook it at home.

VeganGluten-free#curry#potato#beans#cumin#budget
Aloo boda tarkari

Photo : Sapanabehl · CC BY-SA 4.0

Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Difficulty
Easy

Method

  1. Boil the black-eyed beans in unsalted water for 30 minutes, until they give under a finger. Drain and keep 300 ml of the water.
  2. Heat the oil in a heavy pot. Drop in the cumin seeds and curry leaves and wait for them to crackle.
  3. Add the onion and let it colour for 6 minutes. Stir in the garlic and ginger for one minute more.
  4. Add the turmeric and coriander, stir for 20 seconds, then add the tomatoes. Crush them with the spoon and reduce for 5 minutes.
  5. Add the potatoes, salt and the reserved bean water. Cover and cook over medium heat for 15 minutes.
  6. Add the beans and cook uncovered for 8 minutes, until the sauce coats the potatoes.
  7. Mash three or four potato pieces against the side of the pot to thicken, then adjust the salt.

Curry leaves are sold frozen and lose nothing to the freezer. Without them, double the cumin and finish with a squeeze of lemon. Indo-Fijian families eat this tarkari with hot roti, which does the work of a fork.

Nutrition · per serving

Calories
401 kcal
Protein
16 g
Fat
11.8 g
Carbohydrate
61.5 g
Fibre
10.5 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Can I use tinned black-eyed peas instead of dried?

Yes, rinse them well and add them only at the second-to-last step, for the eight uncovered minutes. Since you will not have the 300 ml of cooking liquid, use hot water or a light stock to cook the potatoes.

Which potatoes work best?

A floury variety, which soaks up the sauce and crushes easily against the side of the pot to thicken it. Waxy potatoes hold their cubes and the sauce never binds, so you have to reduce it uncovered for longer.

Why do my spices taste bitter?

Ground turmeric and coriander scorch within seconds in hot oil. Stir them for twenty seconds at most, then add the tomatoes straight away: their juice drops the temperature and stops the spices cooking.

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