Black Eye Beans, Eggplant and Potato Curry

 You can buy dried beans from any grocery store, or you can buy canned from some grocery stores. You can buy fresh ones in some countries.  The dried beans have to be soak for a few hours or overnight.  I soak them overnight.


  • 1                 medium onion
  • 1                 medium tomato
  • 2                 tbsp vegetable oil
  • 1/4              tsp cumin seeds
  • 1                 tsp dhanajeera
  • 1/4              tsp  haldi  (turmeric powder)
  • 1/2              tsp crushed garlic
  • 1/2              tsp crushed ginger
  • 1/2              tsp crushed jalepino(or to taste
  • 1                 level tsp salt
  • 1                 tsp tomato paste
  • 1                 cup water
  • 1                 cup boiled black eyed beans
  • 1                 medium egg plant
  • 1                 medium potato
  • 1                 tbsp chopped cilantro


  1. Peel and thinly slice the onions.
  2. Finely chop the tomato.
  3. In a medium saucepan heat the oil, add the cumin seeds and the onions.  Fry the onions till they are golden brown. 
  4. Add the tomato, dhana jeera, haldi, green masala, tomato paste and salt.  Cook on medium heat stirring a couple of times for about 5 minutes. 
  5. Add a cup of water.
  6. Add the black eye beans.
  7. Cut the eggplant into 1’” x 2” strips and add this to the saucepan.
  8. Peel and cube the potato into 1” cube and add this to the saucepan.
  9. Cover the saucepan and cook on medium heat for about 10 minutes till the egg plant and potatoes are cooked.
  10. Sprinkle with cilantro and serve.

Serve with chapatti and/or rice.

Blackeyed Beans

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