Black Eyed Bean Curry

Black Eyed Beans is one my favourite beans. I like  them fresh, frozen or dried.
I do cook them in differen ways. The beans has its unique flavour, soft buttery taste has always made me to eat more and more of the beans.  I like them in my subji, sambhar, curry, vada almost in everything. I still remember, when I was a little girl my father used to use this dried beans in the rice flour rotis and it used to love it, tastes so very yummy.
Now for the recipe,

Ingrdients:
Black eyed beans - 1cup(if using dried, soak atleast for 8-10hrs),
Onion - 1large(finely chopped),
Tomatoes - 2 large(blanced, deskinned and chopped),
Cumin - 1tspn,
Oil - 1Tblspn,
Salt.

For grinding:
Coriander seeds - 2tspn,
Red chillies - 2-4.
Ginger - 1inch,
Garlic - 3-4 Pods,
Coconut - 1/4 cup.

For Garnishing:
Coriander - 1Tblspn(chopped).

Method:
Pressure cook beans with little salt, until soft but should hold their shape.
Roast red chillies and coriander seeds with little oil and grind with rest of the ingredients under grinding.
In a pan heat oil, add cumin and when it crackles, add onion and fry until light brown.
Add tomatoes and fry until they are cooked and soft.
Add ground paste and fry until it gives nice aroma.
Add cooked beans and salt(remember that you have already added salt to cook beans, so take care not to add too much).
Boil the Curry to medium consistency.
Finally add corinader chopped and serve with rice or roti.

Note:
Instead of cooking the beans before hand, you can follow uptil the step of adding ground paste and then add soaked beans, pressure cook for 3 whistles.
You can also grind onion and tomatoes with the rest of the grinding ingredients and add to cooked beans.