THIS POST IS JAM PACKED WITH 4 , YES 4 DIFFERANT WAYS TO PREPARE FRESH BLACK-EYED BEANS…AND IF YOU CAN’T SOURCE THEM FRESH USE THE DRY VERSION OR USE PIGEON PEAS ( TOOR).

If you fortunate enough to find fresh black eyed beans you will understand the delicate nature of these easy cooking fresh beans. No matter at which stage they picked there’s a way to prepare these beauties.

I got my supply directly from a local farm in Walkerville, South of Johannesburg. Kadipore CC is a family run farm that specializes in a range of Chilies and Indian Specialty vegetable. We visited their farm recently and got to see first hand how these grown in Hydroponic Tunnels. Truly a magnificent experience…really brought to life the saying ” any fresher they’d still be growing”

We joined the farms ” Open Day ” experiences where we were able to pick our own veggies. We were lucky enough to see the plants in different stages of growth hence we able to to pick really young soft green Chori – the skin is soft enough to eat and pods are still very young and small. The more mature pods are then shucked for the beans and if kept even longer the peels yellow in color and the beans dry up inside which is then the dry version more commonly know on shelves as Black-eyed peas . Although refereed to as peas , they are a bean / legume family.

In many Gujrati homes Chori prepared with simple spices and eggplant as a Shaak is a family staple. I’m going to share 4 other ways to enjoy Chori.

Green Young Chori / Black-eyed Beans :

Young green Chori is snapable and tender – all you need to do is top and tail them and cut into bite size pieces. The pods that have small beans in them can be included.

If the young green pods cannot be sourced , use a combination of green beans (French beans ) and black-eyed beans in this recipe.

• 1 TBSP Ghee
• about 500g Nibbed Chori (young pods and beans)
• About 1 tsp Grated Ginger
• Sprig Curry leaf
• 1 green chilli
• Carrom seeds (Ajmor ) optional
• 1/2 tsp black mustard seeds
• 1 tsp Coriander powder
• 1/2 tsp Cumin Powder
• 3/4 tsp Tumeric
• Salt
• Garnish with Coriander

• Heat the ghee in a pan on medium heat .
• Add your Curry leaf , chili and ajmor – allow to pop! Grate in your ginger ,mixing so not to burn
• Add your Chori , toss.
• Add your dry spices and mix. Lower your heat slightly allowing the Chori to cook gently . Cover the pan.
• Season with salt, cook until tender
• Ready to enjoy with Roti.

A variation to this recipe – try adding grated coconut as a garnish ( fresh or desiccated)

Chori ( black-eyed bean ) in a delicious yoghurt sauce

Dare I say it’s Chori Kadhi ! But this way is way easier , no mixy mixing!

For about 500g Yoghurt – serves 4 ish people

The Beans :

• 4/5 fist filled Chori beans
• 1 heaped Tbsp Ghee
• 1 sprig curry leaf
• 1 Dry Red Chilli
• 1/2 tsp cumin seeds ( jeera )
• 1/2 tsp black mustard seeds ( rai / sarso)
• 2 cloves
• 1 small cinnamon stick
• 1/2 tsp garam masala
• Grated ginger
• Fresh green chili
• Salt

For the yoghurt:

• 500g yoghurt
• 1 tsp cumin powder ( jeera )
• 1/2 tsp coriander powder ( dhania)
• 1/2 tsp Hurdee
• Salt
• Good sprinkle of sugar
• Water
• Fresh dhania for garnish

• Heat a pot , add ghee
• Once ghee is hot , Add all whole spices and curry leaves. Allow to pop , add ginger and allow to sizzle.
• Time for the Chori , season with salt and garam masala.
• Lower the heat and allow the Chori to cook , add a few splashes of water to allow the beans to soften.
• You want the beans cooked but not too mushy-to keep form .

Yoghurt time …

• Add the spices and seasoning to the yoghurt – mix it up. Crank up the heat and add the yoghurt mix to the beans .
• Stir it up , and allow it to come to a boil . Adjust consistency by adding a bit of water .
• Test for seasoning, simmer and garnish with chopped dhania.
• Enjoy with rice or Roti .

Chori ( black eyed beans )in a lush Besan gravy

Oh my ! This gravy…lush , velvety and a subtle nuttiness… thanks to the addition of the Chana flour the gravy is moreish!

I pre boiled the Chori – to the boiling water I added a bay leaf and cinnamon stick. Boil until tender and set aside .

The Besan Gravy :

• For about 500g beans
• 1 heaped Tbsp Ghee and a dash of oil
• 1 medium onion chopped
• 1 sprig curry leaf
• 1 clove garlic crushed
• Grated ginger
• Slit green chili
• 1 black elachi ( optional)
• 3 cloves
• 2 tbsp Kasuri methi ( dry methi )
• 1 tsp chili powder
• 3/4 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 3/4 tsp garam masala
• 3 tbsp Chana flour
• Salt
• Water
• Squeeze of lemon
• Dhania for garnish

• Heat the ghee / oil
• Add the whole spices , followed by onions , allow to soften then add crushed ginger and garlic, allow to brown on low heat . Add ground spices , allow to fry then add Chana flour, mixing gently allowing all spices to toast but not burning.
• Add pre cooked beans , stir and allow to fry
• Season with salt
• Add water slowly and continue to stir forming a gravy – enough to cover the beans .
• Allow to simmer allowing beans and gravy to develop in flavor
• Watch the consistency of gravy by adding bits of water – it does thicken quickly
• Test for seasoning, add a squeeze of lemon juice and garnish with dhania and a sprinkle of garam masala.
• Enjoy with Roti or rice to soak up the goodness!

Chori Chori … chop it chop it ( okay ok, there’s a song ) Black-eyed Bean Chopped Salad

A basic chopped salad that you can ‘ chop and change ‘ to whatever you in the mood for .

The basics :

• Cucumber-cubed
• Tomatoes-cubed
• Finely chopped red onion
• Chopped soft herbs- dhania/ mint / parsley
• Chopped green chili ( optional)
• Zest and juice of half lemon
• Salt and black pepper
• Glug of olive oil
• Small clove garlic grated ( optional)
• Pre boiled black eyed beans ( Chori )

Mix it all up , test for seasoning.

Notes :

1. Carrots , radish , celery are all great variations or add ons – whatever you fancy!
2. Mediterranean Mood – Add feta and olives
3. Chaat vibes – add tamarind and green chutney , top with Sev and pomegranate
4. Make it a meal – add in bulgar wheat and additional soft herbs .

Which ever way you choose it’s going to be nutritious and delicious!

Hopefully I covered some of your new favorite ways to eat Black-eyed beans ( Chori) or excited you to try to source fresh beans that are in season.

One bean that can be enjoyed at any stage of its growth span…now that’s pretty cool!