• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 200g black-eyed beans, soaked overnight and cooked (Do not overcook - beans must be firm to the touch)
  • 1/2 cup cucumber, cut into small cubes
  • 1/2 cup tomato, cut into small cubes
  • 1/4 cup young ginger, cut into small cubes
  • 1/4 cup grated coconut
  • 1 tsp mustard seeds
  • 1 tbsp oil
  • 1/2 tsp turmeric powder
  • 1 dry chilli, cut into short lengths
  • 1 sprig curry leaves
  • 1/2 cup chopped coriander
  • salt to taste
  • lemon


  1. Pop the mustard seeds in oil, then add in the curry leaves and dry chilli. Fry till crispy. Stir in the beans, add salt to taste and turmeric powder.
  2. Turn off the flame and mix beans with grated coconut. (This is to ensure that the coconut does not cook.)
  3. Dish out and set aside to cool before combining with the rest of the ingredients. Before serving, squeeze in some lemon juice.
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