Let us start with basics – what is this Kushi Kerao or Kusia Keraw? They are actually dried small black pea (also called Watana in Maharashtra) See pic below.
Since, it is a dried pulse, therefore used extensively in regions where summers are long, and green vegetables are in shortage. In Bihar, and few other states, this gravy is a must have item while breaking Jitiya Vrat fast. The gravy is served with rice, and pakoras (Pakoras are simply slices of onions or cauliflowers or potatoes or bottle gourd or brinjal or green chilies dipped in gram flour batter and deep fried)
Ingredients
About 150 grams Kerao (Note: Kerao need to be soaked at least for 8-10 hours,)
3-4 medium size onions sliced thinly
1 bulb of garlic as paste
2 inch of ginger pod as paste
3 tablespoon of Any cooking oil (I use Mustard Oil)
1-1.5 tablespoon Coriander powder
1.5 teaspoon whole cumin seeds
1.5 – 2 teaspoon red chili powder (Adjust as per your taste)
Salt as per your taste
1/2 teaspoon black pepper powder (optional)
1.5 teaspoon turmeric powder
1-2 bayleaves
1-2 broken into halves, dried red chili
1/2 inch of cinnamon stick,
1-2 green cardamom pods
Method
Wash soaked Kerao thoroughly. Keep about handful of it separate. Coarsely grind rest, with bit of water, do not make paste, see image
Now take a heavy bottom vessel, I use cooker, add oil, once hot, add all whole spices (bay leaves, cinnamon, cardamom, dried red chili, cumin seeds), let them splutter.
Add thinly sliced onions, sauté till brown, add garlic ginger paste, sauté till raw smell is gone, then add all dry spice powders (including salt), add a very little water if needed, to avoid sticking.
Then, add Kerao (ground as well as whole), mix well so that spices coat. Keep sautéing (at least 10-12 minutes) till oil separation on sides are seen. (Note: proper sautéing of onion and garlic ginger paste is also must have, do not rush this)
Now add enough water (3-4 cups), do not worry, Kerao keep absorbing water, so gravy won’t turn out thin. Close the cooker lid with whistle, for my prestige flat bottom cooker, it is 1st whistle on high flame, followed by 2-3 whistle on low flame.
If cooking on open vessel, cover the vessel, keep stirring in between, and cook till whole Kerao are done.
Serve hot with plain rice, and some pakora.
Swagata's Recipes 