Bharazi & Mandazi (Black Eyed Pea Curry)

A gang of Barazi!

Bharazi – Another black eyed pea dish for a prosperous life this recipe comes to you live and direct from my mum.  Its a traditional Indian dish that comes from Nairobi … mixing the best of India and Africa all in your mouth :P .  It’s usually eaten with Mandazi (the recipe is included) but if you like to keep it simple like me … just add rice!

(Note:  my scanner died resulting in plain old type format :( )

Bharazi:

1 can black eyed peas drained
1/2 can coconut milk
1/2 small onion finely chopped
1/2 small tomato finaly chopped

1 tblsp oil
1/4 tsp chopped garlic
1 tblsp lemon juice
1/2 tblsp chopped cilantro
1 tsp ground cumin
1/4 tsp chilli powder
dash tumeric, salt to taste
Oil for deep frying
Fry onions in oil until translucent. Add tomatoes and cook while stirring for 2 min. Add garlic.
Add all remaining ingredients except cilanto, and bring to gentle boil while stirring occassionally. Reduce heat and simmer
for 15 min. Garnish with fresh cilantro. Add little hot water if needed.

Mandazi – regular recipe

4 cups flour
2 cups sugar
1 egg
1/4 cup margarine – melted and cooled
1 tsp ground nutmeg
2 tsp cardamom seeds fresh ground
2 packets instant yeast
1/2 can coconut milk
Dissolve yeast in 1/4 c lukewarm water. Add pinch sugar and flour and allow to sit for 15 min
Mix all dry ingredients. Add margarine. Add yeast mixture and bid dough with coconut milk.
roll dough into ball, spray with Pam and leave in a covered ball in a wam place overnight
Divide dough into 4 balls. Roll out into a crcle to a  1/4 inch thickness. Cut into  6-8 wedges.
Deep fry on medium to low heat until puffed and golden brown on both sides
Instant recipe:
3 c flour
1 c sugar
2 1/2 tblsp oil
3/4 to 1 cup coconut milk
1 tsp baking powder
1 tsp fresh grated nutmeg
1 tsp fresh ground cardamom seeds
Oil for frying
Mix all dry ingredients
Add oil and coconut milk and bind dough
Allow to sit in a warm place for half hour
Divide into 7 equal portions
Roll each portion to 6 inch circle. Let circle rest for 1 min and then cur into quarters
Fill wok 3/4 full with oil
Deep fry on medium heat until golden brown
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5 Comments

Filed under Comida

5 responses to “Bharazi & Mandazi (Black Eyed Pea Curry)

  1. Alicia

    OMG can we PLEASE make this together?? yum yum yum I want it and I miss it!!!

  2. Mebs Pirani

    Hi:

    Just a correction. Bharazi is Pigeon Peas not Black Eyed peas.

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