As a child my brother was a fussy eater. Like really excruciatingly fussy. I can remember my Mom trying all sorts of things in desperation trying to get him to eat, including seating him on the bathroom counter to feed him his meals. So when she found something he liked to eat it quickly became a regular meal in our dinner roster.
This Indian black-eyed peas stew fondly nicknamed “Tictic” in our house, was one of those favorites. In my version of this recipe, I chose to puree the garlic, ginger, onions and tomatoes in order to make it more kid friendly. This also gives the stew a creamy taste and beautiful vibrant color.
There are a lot of spices in this recipe but don’t be intimidated! You can tweak the ingredients to suit your tastes and eliminate or replace what you don’t readily have.
Served over rice and ghee with a side of yogurt or with a flat bread or chapathi to dip into it, Tictic is a delicious and nutritious meal and a favorite of my kids these days. It’s the perfect dish to head into fall and winter with, warm and comforting.
Try serving this on top of Scented Basmati Rice with Peas.
- 3 cups cooked black eyed peas
- 1 medium onion - chopped
- 4 cloves garlic - chopped
- 1 tbsp ginger - finely shredded
- 3 roma tomatoes - skinned and diced
- 1 tbsp tomato paste
- 3 tbsp grapeseed oil
- ¼ tsp fenugreek seeds*
- 2 tsp cumin seeds*
- ¼ tsp amchoor powder*
- 1 tsp garam masala*
- 1 tsp turmeric powder*
- 1 tsp coriander powder*
- 1 pinch chili powder*
- 1 pinch sambar powder*
- 1 cup water
- salt to taste
- cilantro to garnish (optional)
- Heat oil in pan on medium heat. When hot add garlic, ginger and onions.
- After a few minutes add all the spices* and fry for a few minute to get rid of any raw flavors.
- Add tomatoes to mixture. Cook until tomatoes start to breakdown.
- Remove mixture from the heat puree it in a blender until it has all broken down to a nice creamy and smooth sauce.
- Pour puree back onto pan on medium heat. Add cooked blacke eyed peas, water and salt to puree. The mixture will be runny and will need to reduce. Cook until mixture has come together and some of the water has cooked off. Garnish with cilantro and serve over rice or with chapathi.
-To make the stew spicier add more chili powder.
-If you do not have fenugreek seeds crush and mix 1 tbsp of dried methi leaves into the stew before garnishing with cilantro.