For Your Eyes : Black Eyed Peas with Carrots and Baby Corn


Both Black eyed peas and Carrots are a rich source of Vitamin A. The yellow baby corns contains carotenoids. Making this a great dish for your eyesight.

Other benefits include a good amount of proteins, iron and folate.

Black Eyed Peas:

  • 250 grams of black eyed peas, soaked overnight in water.
  • 1 inch of ginger cut into matchsticks.
  • 1 inch of ginger finely chopped.
  • 3 green chilies, roughly chopped.
  • 1 teaspoon of garam masala.
  • 1 teaspoon of coriander powder.
  • Turmeric powder.

Butter Grilled Baby Corn and Carrots:

  • Some baby corn.
  • Carrot cut into the same size as the baby corns.
  • 1 tablespoon of butter
  • 1 teaspoon of red chilly flakes.

Wash the soaked black eyes peas multiple times. Heat some oil in a pressure pan. Saute turmeric powder, green chilies and the ginger matchsticks. When fragrant add the black eyed peas. Mix well. Sprinkle the garam masala, coriander powder and chopped ginger. Drizzle 3-4 tablespoons of water. Pressure cook on high for the first whistle. Switch it off. You can garnish with chopped onions, coriander etc.

Melt the butter, if needed use a microwave. Its a quick and easy way to do make it soft. Mix the red chilly flakes. Liberally coat this on the baby corns and carrot pieces. Get a girdle pan to high heat. Spread out the baby corn and carrots. Let them sizzle for about a min. Then start tossing them around till all sides are cooked. This will take you no more than 2-3 mins. Switch off but let them remain in the hot pan for about 5 mins.

Serve and enjoy.

Basil, Babycorn with Meat Mash.


You need:

  • Some Meat Mash
  • One Red Pepper
  • Baby corn about 200 grams.
  • Basil leaves about 3 to 4 fistfulls.

Heat very little oil in a pan. Toss in the baby corn and red peppers. Spread them out. Turn them around after 2-3 mins but see to it that they are spread out in the base of the pan. Place the basil leaves completely covering the vegetables. Place the meat mash on top of the basil leaves.

Cook covered on low heat for about 10 mins. The sturdy vegetables on the base protect the tender basil leaves. These leaves steam up inside the covered pan. The lovely fragrance of these leaves permeates the meat.

A very mild and super healthy dish.