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Marathi Black-eyed Beans -Chawlichi Bhaji

Marathi Black-eyed Beans -Chawlichi Bhaji

Black-eyed beans are a staple in Maharashtra and Gujarat in western India, and are braised with spices in stews and other dishes.

bar Marathi Black-eyed Beans -Chawlichi Bhaji
This is a dish that is served as part of a main meal in a thali or on a plate.

Picture by Werner Van Peppen

Serves 4

2 tbsp groundnut or olive oil
1/4 tsp brown or black mustard seeds
1 onion, finely chopped
2 green finger chillies, chopped
pinch of asafoetida (opional)
1 tomato, roughly chopped
400g can of black eyed beans, drained and rinsed
1/2 tsp salt
handful of coriander leaves, roughly chopped


Heat the oil in a heavy-based pan. Tip in the mustard seeds. When they begin to pop, add the asafoetida, if using, onion and chillies and gently fry for 3 minutes. Then add the chopped tomato, beans and salt, and fry over a medium heat for 2 minutes. Cover and simmer for a further 5 minutes.
Sprinkle with the coriander leaves and serve hot.


(c) 2012

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