Newari families serve this dish with beaten rice, as part of the traditional samay bhaji, during special occasions. If you have leftovers, use them in Chatamari (see recipe).
2 Tablespoons oil 1 inch ginger, fine julienne
2 cloves garlic, thinly sliced
⅛ teaspoon turmeric powder.
½ cup red onion small dice
½ serrano chile, sliced into thin rounds
½ ripe tomato, small dice
½ teaspoon cumin
¼ teaspoon cayenne powder
2 teaspoon salt
1 cup of cooked blackeyes beans
½ cup cilantro, chopped
1 teaspoon lemon juice, fresh
Heat a wok or large pan over medium heat until hot, then add oil. When the oil is shimmering, add ginger fry for 15 seconds, add garlic fry it for 15 seconds, then turmeric, stir quickly to combine, then red onion, fry for 1 minute. Next add serrano chili, tomato, cumin, cayenne, and salt stir well, add the beans. Saute for 2 to 3 min, sprinkle some water if necessary to prevent from burning. Add salt, mix well, and adjust seasoning. Transfer it into a bowl, toss it with cilantro and lemon juice. Serve it hot or cold.