Chowli Beans Stew

Other Regions - Middle East


Quantity Measure Ingredients Description
  As Required Stew Curry Powder  
1 Teacup Chowli Peas (Black eyed beans) remove the string
1/2 Kilogram Mutton - Boneless cut in cubes
A Few Meat Bones for cooking
1/2 Teacup Onions minced
1, 1/2 Teacup Tomato Juice or paste diluted in water
1, 1/4 Teaspoon Salt to mix
1/4 Teaspoon Pepper Powder to mix


Wash, remove the string from the chowli/alsande beans,and cut thems in half. Select meat with some fat for flavor. Fry meat with bones until slightly browned. Add onions and fry until they are golden brown but not too browned. Add beans and fry until they are slightly tender. Pour in the tomato juice or the paste diluted with water, and an  additional cup of water, salt and pepper. Simmer until meat and vegetables are very tender and the sauce has been reduced by half.

This stew may be cooked under pressure. Fry meat with bones. Add onions and fry until golden brown.  Add tomato juice, salt, pepper and water. Cook 20 minutes under pressure. Place  beans on rack in the pressure cooker and cook under pressure for 12 minutes. Open. Simmer until sauce thickens. Serve the stew with rice.

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