Blackeyed Beans and Baby Red Potatoes Usal (with Goda Masala)

Recently I made Marathi style dish called Usal with Goda Masala. The simple addition of Goda Masala gives a new refreshing dimension to this dish. I use the masala to make Marathi style Amti, Usal and the aroma the dish oozes out is very close to my heart.

I have few Marathi friends who are hold a special place in my life and everytime I visit their homes, their Mums make Triangle Roti (Ghadichi Polya), Moth Beans Usal (Matki chi Usal) and Amti for me. The dishes from Malvan, Kolhapur have a very unique aromatic flavor and I make them often.

~ Black-eyed Beans and Baby Red Potatoes Usal (with Goda Masala) ~

Preparation time: 20 minutes (includes pressure cooking time)

Cooking time: 30 minutes

Yield: 4 servings

Ingredients:

Black-eyed Beans (cooked) - 2 cups

Baby Red Potatoes (Peeled, diced into two) - 4

Onion (finely chopped) - 3/4 cup

Goda Masala - 1tsp

Turmeric Powder - 1/2 tsp

Red Chilli Powder - 1/2 tsp

Coconut (grated) [optional] - 2 tbsp

For Seasoning -

Mustard seeds - 1/2 tsp

Curry leaves - 5-6

Green Chillies (sliced lengthwise) - 2

Asafoetida - 1/4 tsp

For Garnish -

Coriander leaves - 1 tbsp

Method:

1. Soak the beans overnight and pressure cook with little salt for 2 whistles. Drain water and keep aside. Peel the baby Potatoes, dice into two and rinse to get rid of excess starch. 

2. In a deep bottomed vessel, heat a tsp. of oil and season with mustard seeds. After they splutter, add curry leaves, green chillies and asafoetida. Reduce the flame and add onions now. Saute the onions and once they wilt down, add the  turmeric powder, goda masala and red chilli powder. Brown the onions till they caramelized (This is a very important step. Please don't skip this). This step takes around 10-12 minutes.

3. Once the onions are browned enough, add the black-eyed beans and baby potatoes. If you are adding coconut, add it now. Mix well and add water if you want gravy. I prefer the dish semi-dry so added just enough water to cover the beans. Bring to a boil and simmer on low flame. Cover with a lid. Once done, sprinkle coconut, mix well and garnish with chopped coriander leaves. Serve warm with Rotis.

 
Note - Brown and caramelize the onions, else your dish will have the raw flavor of onions. I like adding coconut toward the end to finish the dish (just like garnish in GSB Konkani dishes), that way the coconut flavor is little prominent and fresh. Add it earlier, if you want the coconut to be cooked.