Black Eyed Peas Stew - A vegetarian twist to a Goan/Portugese Feijoada

It is thought that every Portugese colony has their local version of Feijoada.  The original is a bean/meat stew.  feijão in Portugese is beans.  This is a spicy, tangy dish with black eyed peas, but it can be substituted with any other bean.  I saw it on Archana's kitchen and just loved the look of it.  And I was not disappointed.  It makes the use of tomato, tamarind and lime, that can add to the tanginess, and one is best advised to check before you add the lime as the finishing touch.

Ingredients:

Black eyed peas - About 100g
Onions - 2 large - sliced
Garlic - 4 large pods - finely chopped
Ginger - 1" - chopped
Tomato - 2 nos - of which a fine purée is extracted 
Coconut milk - 200 ml
Turmeric powder - 1/4 tsp
Red chili powder - to taste
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Jaggery powder - 1/2 tsp
Tamarind paste - 1/2 tsp
Lime juice - to taste
Oil -  2 tbsp
Salt to taste

Wash, cook black eyed peas.  Make sure they are soft but not mashed.
Make a purée of tomatoes by quartering them and put in blender without water if you wish to make it fresh.  I used a readymade store bought one.

Take a pan.  Heat oil. Add the sliced onions. Sauté till they just begin to brown. Add the ginger and garlic.  Saute for a few more minutes

Add the powders - red chili, turmeric, coriander, cumin. Sauté.

Now, the tomato purée and continue cooking till the mixture is well blended.

Add the cooked black eyed peas.  Mix well.  Add the salt.

Follow this with coconut milk.  Add little water if required to bring it to the required consistency.

Simmer.

Add grated jaggery and tamaring paste.  Simmer for another five minutes.

Taste and check for salt, tanginess and spice and adjust accordingly.

Add a dash of lime juice and garnish with coriander leaves.  

Enjoy !