Chowli aamti…Black eyed bean curry

A typical maharashtrian delicacy…this recipe goes lovely with rice.

chowli aamti

Black eyed bean curry


1 ½ cup pressure cooked black eyed beans (chowli), 1 large finely chopped onion, 2 medium sized tomatoes, 3 garlic cloves, 2 green chillies, 2 tablespoons dried cocunut, 1 tablespoon fresh ginger, ½ tablespoon garam masala, ½ tablespoon black mustard seeds, ½ tablespoon cumin seeds, 4 – 5 curry leaves, a pinch of turmeric, 1 tablespoon cumin-coriander powder, ½ tablespoon red chilli powder, ½ cup water, salt to taste and oil to cook, fresh coriander to garnish.


  1. Heat oil in a wide open pan and sauté onions and dry coconut on a pan till the onions are light brown.
  2. Add these to a mixer and blend together with tomatoes, garlic, ginger and green chilli. This is the coconut paste.
  3. Heat oil in a pan and temper it will curry leaves, mustard seeds and cumin seeds. Add the coconut paste to it and cook for 5 – 6 minutes.
  4. Subsequently, add turmeric, red chilli powder and cumin-coriander powder.
  5. Add ½ cup of water and cook for 5 mins.
  6. Add the pressure cooked beans.
  7. Add salt and water, if the curry looks too dry, and cook till desired consistency is achieved.
  8. Add garam masala and cook for 3 mins.
  9. Garnish with fresh coriander and serve with rice.

Try a tip

Try serving this curry with thick sev (fried Indian noodles) and have it on its own.