When I started buying cookbooks (with my money), I didn’t think too much about the content. It didn’t even matter if the book had only 3 vegetarian recipes and once I was done making those, I was practically done using that book. But soon I realized that it’s not just buying books, I should also use them to make them worth the buy. Since then almost all the books I bought are vegetarian oriented except for “660 Curries” by Raghavan Iyer.
I borrowed this book from the library and after seeing the vast selection of recipes, I bought my own copy from Amazon. I made a ton of recipes and except for one disastrous recipe with broccoli, everything turned out excellent. So for Day 6 of our BM#7, I made Sprouted cow peas (chawli) stewed in coconut milk and kokum. Recipe turned out to be another keeper, slightly sweet from the coconut milk and tangy from the kokum.
Heat 2tbsp oil in a medium-size saucepan. Add onions, garlic and chilies,sauté until the mixture is light borwn, 5 - 7 minutes.
Add the cowpeas and turmeric, gently mix to coat sprouts with the onion mixture.
Next pour in the coconut milk and add the salt, let the mixture come to a boil, lower the heat to medium-low and cook covered until the sprouts are firm-tender and the sauce is thick, about 15 - 20 minutes.
While the cowpeas are cooking, add hot water to kokum and let it steep until the water turns darker, about 15 minutes. Discard kokum pieces.
Fold the kokum water and the ground spices into the curry, cook for another 2 minutes.
Sprinkle with chopped cilantro and serve hot with rice or roti.
* If you don't have Kokum, use tamarind extract instead.