Flavors of India & Africa: More than 100 tasty family recipes by Khatoon Gulamani

Author:Khatoon Gulamani [Gulamani, Khatoon]
Language: eng
Format: epub
Published: 2014-06-10T07:00:00+00:00

BHARAZI (PIGEON PEAS IN COCONUT SAUCE)

This is a popular breakfast dish in East Africa locally known as mbaazi. It is mostly served with mandazis - donut like fried bread also included in this book. You may substitute pinto beans or kidney beans, if the pigeon peas are not available.

Serves 6

Ingredients:

2 cups pigeon peas, previously cooked and drained

1 tbs oil

1 medium size onion (chopped)

1 fresh tomato (liquefy with one cup of water)

A handful of cilantro leaves, chopped

1 green chili (chopped)

1 tbs bell pepper, chopped

½ tsp turmeric powder

½ tsp partially ground cumin seeds

½ tsp partially ground coriander seeds

¾ tsp salt

½ tsp sugar

1 cup coconut cream, diluted with one cup of water

1 tsp lemon juice

Directions:

Heat oil in a deep pan and saute the chopped onion until just tender.

Add tomato liquid, cilantro, chili, bell pepper, turmeric, salt, spices and sugar.

Let the mixture simmer until the vegetables are cooked, then add the coconut milk.

Stir continuously and do not cover. Pour the lemon juice.

Add the previously cooked peas and lower the heat. Let the pot simmer on very low heat to thicken the sauce.

Adjust seasoning and spices and the thickness of the sauce according to your taste. Do not cover while hot.

Place the cooked bharazi in a serving dish and serve with white rice, bread, paratha, rotis, and mandazis.

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