Black-eyed peas Xacuti (Goan coconut curry)

Black-eyed peas or alsande as they are called in Goa are often cooked in a coconut based curry done with roasted spices called Xacuti.  It is good to make a large batch of this xacuti spice mix and bottle it for future use as I have done in a previous blog. This spicy dish is a traditional Goan recipe that my mother often cooked at home especially on Fridays and days of abstinence. If you have the xacuti spice ready than the dish can be served up in minutes as I have done in this microwave recipe.

The recipe for the Xacuti Masala can be found at (http://goankhana.blogspot.ca/2015/03/goan-xacuti-masala.html)

Ingredients

1 large onion chopped
2 cloves garlic minced
1 teaspoon minced ginger
2 heaped teaspoons xacuti masala ( http://goankhana.blogspot.ca/2015/03/goan-xacuti-masala.html )
1 can black-eyed peas, rinsed and drained (540 ml, 19 oz liquid)
1/2 can of thick coconut milk
1 teaspoon olive oil or coconut oil.
1 teaspoon vinegar
salt to taste

Method

Add the onions, garlic and ginger to a microwave safe dish.  Add 1 teaspoon of olive oil or coconut oil.  Microwave on high power for 3 minutes until onion is soft and translucent.

Add the xacuti powders and stir with one teaspoon of vinegar till well mixed.  Add the peas. Cook in microwave for another 2 minutes.

Now add the coconut milk and cook for about 10 minutes, adding more water if needed about half way through. Add more salt if needed.

Note: You can always add more coconut milk and water for more liquid, but in this recipe I kept the liquids to a minimum.