Vishwesh Bhatt's Black Eyed Pea Stew
Simple Comfort Food
Vishwesh Bhatt, executive chef of Oxford, Ms, Snack Bar, has created a menu that blends French brasserie with his native India combined with the Deep South.
Heat oil in a heavy bottom pot, add cumin seeds and stir until fragrant. Add curry leaves followed by onions, ginger and tomatoes. Cook until tomatoes start to break down. Stir in turmeric, cayenne and the flour. Stir in 6 cups water bring to a simmer and add the peas. Add tamarind and jiggery. Simmer until the peas are soft and season with salt. Remove from heat and stir in the cilantro.
Recipe courtesy of chef Vishwesh Bhatt, SNACKBAR, Oxford, MS.
More Info: Kids Friendly