Recipe – Turkish Börülce Pilaki | Black Eyed Pea Pilaki


Turkish Food is such a joy; light, healthy, colorful it is something I relish a lot. I love to make a few of the dishes which are very similar to ours but with a distinct flavor that is synonymous with the place it comes from. 

Many years ago I had eaten Börülce Pilaki at a food fest, a wholesome and flavorful Turkish dish made with black eyed beans \ cowpea \ lobia cooked in Olive oil with tomato sauce and many other vegetables and spices like onion, garlic, potatoes, carrots, red bell pepper, freshly ground black pepper, sugar, salt, cumin, bay leaf, fresh parsley leaves and spices lots of lemon juice. I had asked the lady how to make it and made once but it wasn’t appreciated in the masala loving Punjabi household. A few months ago I decided to make it again and to refresh the process correctly I referred to Almost Turkish blog by Burcu. I adapted the recipe to make it the way I saw the lady do it.  It’s one preparation everyone must try at least once.

Lobia or Black Eyed Peas is loaded with nutrition and is a good source of folate, vitamin B1, or thiamine, vitamin A, soluble fibre, potassium to name a few. It is extremely versatile too. I love its buttery texture more than other beans.

Pilaki is a fresh and light bean stew eaten as part of the Turkish Meze. It is one of the popular dishes grouped as zeytinyağlı yemekler (olive oil dishes). They can be served hot or cold as a side dish with grilled fish or chicken. I absolutely love this particular one made with black eyed beans or Lobia as know it in India. It is healthy and light to digest so do give it a try.

Ingredients :

Lobia or Black Eyed Peas – 400 gm ( soaked overnight or for a few hours till they swell up)
Onion, roughly chopped – 1 Large
Garlic, chopped- 4-5 cloves
Green chilies, finely chopped – 2
Carrot, thinly sliced or cut in discs – 2
Potatoes, peeled and cubed chopped – 2 medium
Tomatoes, finely chopped – 3-4 large + 4 tbsp tomato paste or 1/2 can of tomatoes
Olive oil – 3-4 tbsp
juice of 1/2 lemon
Bay leaves -2
Cumin Powder – 1/2 tsp
Chopped parsley – 1/2 cup ( I used a mix or Parsley & coriander greens)
Salt – to taste
Sugar – 1/2 tsp
Ground peppercorns – to taste
Crushed red pepper flakes – to taste

Note – Keep in mind to chop all veggies in approximately equal sizes so that they cook evenly.

Method : 

Drain the soaking water of the beans, rinse and put in a pressure cooker with enough water and cook till they are tender but not soft or mushy. They Must retain the bite. Once done, strain them and keep the water aside. Usually it is thrown but I use it later in the dish as it has all the nutrients.

In a heavy bottom pan warm the Olive oil then turn the heat to medium low.

Add onion and let them sizzle as they cook. Add the chopped garlic, stir and sprinkle the sugar. Add salt and pepper and let it all cook for 2-3 minutes.  Make sure the onions don’t brown too much. Just a translucent brown is good.

Add the green chilies and all the vegetables and then give it a good stir. Cover and cook till they are soft but make sure they retain their shape.

Stir in the tomato paste and chopped tomatoes and cook till you get a nicely incorporated saucy texture.

Add the drained cooked beans and stir so everything is incorporated properly. Add the reserved water from beans and boil it nicely. As it boils add in bay leaves, chili flakes, cumin powder and juice of half lemon.

Cook this on a low medium heat for 30-35 minutes or till the beans are soft.

Once the Pilaki is ready turn off the heat and add chopped parsley and / or coriander. Traditionally Dill is an essential part of the Pilaki but I didn’t have it so its not in the recipe. You must add 1 tablespoon full of chopped Dill if available. It gives Pilaki a very nice flavor. Cover the pot and let the steam cook the greens and fill the Pilaki with their aroma. 

Garnish the Pikali and take it out in a serving dish with a wooden spoon and enjoy the melange of beautiful flavours and textures. 

 

Spicy Tangy Kathirikai Gothsu | Brinjal Gothsu


There are some dishes which remain a favorite no matter what. They are soul food you can eat anytime, any day. Amti bhat, Varan bhat, Poori allu, ammras poori, Avial and Brinjal Gothsu to name a few.

I’ve never eaten kathirikai ghotsu with venn pongal sadly but I love it with idli, dosai and plain steamed rice with a dollop of warm ghee on top. A burst of spicy tangy flavor that is out of this world. It is a perfect side dish. I am anyway not so fond of sambar so this is my go to dish. Kathirikai gothsu/gotsu is a typical TamBram dish but other communities across South India also perhaps make it.

I love eggplants and I find that here the flavors are perfectly balanced. The jaggery and tamarind combination I use in khatte meethe baigan sabzi too. The recipe is quick and easy to make.

Usually I use sambar onions ( shallots) for this but here I have used the local red onions and instead of moong aal I have used te ink lentil or malka daal.  It is fun to experiment with food and I am a bit easy going in the kitchen so whatever is handy is used. So you can say it is my version of brinjal gothsu.

 

Ingredients :

Brinjal/Eggplant/Baigan/Kathirikai – 1 large diced into cubes (approx 1 cup)

Sambar onions ( shallots) 8-10 quartered or Red onion – 1 -2 chopped (approx 1 cup)

Tomato – 1/2 cup chopped into cubes

Ginger – 1 inch grated or chopped fine

Curry leaves – 2 sprigs or 8-10 leaves

Green chili – 2 slit lengthwise

Jaggery – 1 tablespoon

Tamarind water – 1/2 cup

Mustard seeds – 1/2 tsp

Oil – 1 tbsp (traditionally Sesame oil is used)

Coriander leaves and tender stems – 2 tbsp chopped fine

Moong dhuli or malka daal (Soaked for half an hour) – 2 tbsp

Sambar Powder – 1 tsp ( you can make your own Gothsu Podi too but I don’t know how to so use sambar powder instead)

Turmeric Powder -1/2 tsp

Hing / Asafoetida – 1/4 tsp

Salt and Water – as needed

 

Method –

Cut the vegetables and soak the brinjals in water to which a little salt is added. Soak a lemon size ball of tamarind pulp in warm water to loosed it up. Keep aside.

Collect all the required ingredients and put pressure cooker on medium heat. Once the cooker is hot add some oil ( I used Saffola gold). Add mustard seeds to the hot oil and when they crackle, add curry leaves, hing, onions, ginger and green chili, stir rill the onions are translucent and light golden in color.

Now add the chopped tomatoes. Give them a stir and let them cook for a minute. Add chopped brinjal or Kathirikai and stir on medium high flame till the color of the brinjal skin changes a little,

Add the soaked moong or malka daal. I added it to provide a base to Gothsu. It tastes good too.

Squeeze the tamarind ball to extract all the pulp into the water and the tamarind water, turmeric powder, sambar powder, salt, jaggery to the vegetable. Mix properly.

Close the lid of the pressure cooker and cook the gothsu for 2-3 whistles.. Turn off the gas and let the pressure release naturally.

Open the lid carefully and give gothsu a gentle stir. Add chopped coriander greens and spoon it in a serving dish.

Serve hot with rice, idli, pongal, dosai or even phulka. Don’t forget to add a dollop of hot ghee on top of gothsu when serving.

Note –

You can char roast the brinjal on direct flame and mash it a bit or fry the chopped brinjal pieces and use for Gothsu too. You can also make the Gothsu in a pan instead of cooker.

You can make your own podi or Gothsu powder instead of using Sambar powder. I usually make the sambar powder at home but here I have used MTR one.

I sometime add chopped carrots, peas or french beans to it just coz I like the taste but mostly I keep it simple.

Do let me know if you make it.