Subzi/ Subzi/ Curry

Black eyed bean curry/Cavali Chi Bhaaji

I am thinking of my mom today.

My mom maintains a very strict diet and always plans her weekly meals. For example, Monday, Thursday, and Saturday will be vegetarian meals. Tuesday, Wednesday and Friday’s are seafood meals and Sunday is mutton or chicken day.

Every Monday, in my moms kitchen, you will be served varan bhaat, cavali chi bhaaji, leafy greens, papad, pickle and raita.

As I understand now, her meals are the way they are in order to be balanced.

I am now sharing one of her recipes from her weekly menu.

This meal is made with charred, dry coconut masala. An addition of this masala  gives a unique, smoky flavor and color to the dish. This is also a traditional way to thicken the gravy and balance the spices.

You will need:

  • 1 cup dry black-eyed bean
  • 1 small onion
  • 2 small clove of garlic
  • 1 medium potato
  • 1 1/2 tbsp of Agri masala
  • 1 tsp of Garam masala
  • 1 tsp of Turmeric powder
  • 1 1/2 tsp. mustard seeds
  • 1/2 tsp. Cumin seeds
  • 1/4 tsp of asafoetida/ hing 
  • 2 tbsp oil
  • 1 small tomato
  • Cilantro for garnish (optional
  • 3 tbsp dried coconut masala(watan)
    Here is a link to my recipe of the masala:


How to proceed:

  1. Soak the black-eyed beans overnight. Drain and keep them aside.
  2. Chop onion and tomato, crush garlic, cut potato into quarters.
  3. In a plate, drain and clean the black eyed beans. Add chopped potatoes, turmeric powder and Agri masala, keep aside.

  4. Meanwhile put the pot on medium low flame. Add oil, once the oil is hot add mustard, cumin seeds and hing. Wait till they splatter. Add crushed garlic. See that the garlic is doesn’t burn or you will have to start all over again. 
  5. Add onions and sauté them well, till translucent and add the beans which where kept aside. Stir in salt and put plate on top. Add water in the plate.
  6. Stir occasionally. Once the water in the plate get hot. You should be able to see the steam forming on top. Add that water to the beans. Add fresh water in the plate again.
  7. Cook till the beans are done. You can keep on add the water to the plate and from the plate to the beans according to the desired gravy consistency.
  8. Once the beans are cooked well add chopped tomato and charred coconut to the gravy.
  9. Garnish with cilantro and serve with chapati. Please let me know if you liked the recipe.


By Cardamomncream

Hi, I’m Neeta and welcome to my blog, Cardamomncream. On this blog, you will find family recipes and some new recipes, but with a twist.
Cooking comes naturally to me, I guess I inherited it from my maternal grandmother. I love baking as it’s a good activity to spend time with my kids.
Baking is my first love. I had a home based baking business of custom cakes. But, with constant moves comes adjusting and settling to new environments and starting over again. So decided to share my experience and knowledge with you all.
The idea behind the blog is to document all my recipes and experience with food, and record all my traditional family recipes, which is a part of my culture.