Pigeon Peas in Coconut Sauce (Bharazi) - SHARAN
Delight in the flavors of Pigeon Peas in Coconut Sauce (Bharazi), perfect with Mandazi. Served East African-style, this dish is heavenly! Try it now.
Ingredients
- 1 cup dried pigeon peas, soaked overnight and cooked (in a pressure cooker)
- 400 ml thick coconut milk
- 1 medium-sized or 2 small onions, finely chopped
- 2 cloves garlic, minced
- 1″ pc ginger, grated
- 3 green chillies, minced
- ¼ tsp turmeric ( haldi ) powder
- Unrefined salt to taste
- ½ cup finely chopped fresh coriander leaves
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