Black-eyed Peas (Lobhia) with Tomato Stir-fry

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“When god created beans
He took fame and taste,
Put it in a red cover
And sealed a Kidney bean’s fate.
This colorless pale cousin
In anger, asked “Why!”,
So Kidney took him on
And gave him a black eye.
Thus was born,
A bean not so fame,
Tasteless? perhaps,
But a taste that you can tame.”
1 cup black eyed peas, boiled with garlic & ginger
1 cup chopped tomatoes
½ cup chopped onions
1 green pepper, cut lengthwise
2 tablespoon olive oil
1 teaspoon chat masala
½ teaspoon garam masala
Pinch of paprika
Salt to taste
Heat oil in a pan. Add onions and stir till onions begin to turn transparent. Stir in the green pepper and sauté for a few seconds on high flame. Add the tomatoes, salt, paprika, garam masala and chat masala. Reduce to medium flame, cover and cook for 3-4 minutes or till the tomatoes are tender. Sauté on high flame for a few minutes till all the liquid is dry, the tomatoes become pasty and the oil starts to separate from the mixture. Sprinkle some basil and remove from heat.
Put the black-eyed peas on a plate. Top with 2 spoons of the tomato stir-fry. Garnish with fresh mint. Can be eaten on it’s own of with bread or brown rice.