Alsande bee Bendi

Ingredients
1 cup black eyed peas soaked over night
Salt to taste

Grind to fine paste
1/2 cup freshly grated coconut
12 byadgi chilies, roasted
1 tsp tamarind pulp
3 tsp boiled black eye pea

Tempering
1 tsp oil
3-4 cloves of garlic, crushed

1. Pressure cook black eyed peas adding 1/2 cup water. Pressure cook for about 2 whistles. Do not overcook else the peas will be very mushy.
2. Grind the masala to fine paste.
3. Put the cooked beans in a saucepan. Add 1/2 cup water. Bring to boil.
4. Pour ground masala in the saucepan. Stir well. Add salt to taste.
5. In a small saucepan, heat oil. Add garlic. Let it turn deep red. Do not burn.
6. Add to the beans curry immediately. Cover with the lid. Switch off the gas.
7. Serve hot with plain rice.