Bharazi otherwise known as pegion peas or tuver is available readily in most Asian grocery stores here in Charleston. It is a versatile bean and can be cooked either in its fresh green form or its dried variety. The bharazi (this is a kiswahili word) in this particular recipe is the dried variety which has been soaked overnight and then pressure cooked till tender. You can just cook in a pan of water bringing this to a rapid boil but it takes a lot longer this way.
Once the bharazi has been cooked, pour the coconut milk into a pan and start to heat it. Add the bharazi, spices and the pastes and bring to boil until the sauce starts to thicken but still soupy. Serve with bread or paratha for a hearty meal.
1 1/2 cup dry bharazi (pigean peas)
2 cups coconut milk
1/2 tea sp ginger paste
1 tea sp chili paste
1 1/4 tea sp salt
pinch turmeric powder
1 small lemon juice
cilantro.
jikoni 