Black-eyed peas & Corn-on-cob Stew


The idea of corn-on-cob into the bean stews seems bit rustic in style. But if you are game to let your fork down for a while, it can reward you with more complex flavors than you would have otherwise got from using only loose corns.


Serves for  two


1-2 corn cobs (cut into halves or quarters, as per your preference)
3 cups of black-eyed peas (soaked overnight)
2-3 small potatoes
1 onion
1 cup of spinach
2 tablespoon of olive oil
1/2 teaspoon crushed fenugreek seeds
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1-2 green chili peppers
2-3 cloves of garlic
7-8 curry leaves (optional)
pinch of asafoetida
1/2 teaspoon turmeric powder
2 teaspoon curry/ masala powder of your preference
2-3 cups vegetable stock/ water
Salt to taste


  1. In a pot/ pressure cooker, heat oil.
  2. Fry a tempering of crushed fenugreek seeds, mustard seeds, cumin seeds, curry leaves, asafoetida, chopped garlic, chopped green chili peppers, and curry leaves, till fragrant.
  3. Add turmeric powder, then chopped onion, and then mix.
  4. Once onion starts losing color, add curry powder. Sauté till it loses its raw smell.
  5. Add potato chunks, corn cobs, and soaked black-eyed peas and mix.
  6. Add vegetable stock/ water. Season with salt.
  7. Cover and let the stew cook on medium heat. In pressure cooker it would take 15 minutes (about two whistles). Open pot would require about 25-3o minutes.
  8. Check if potatoes are done. If yes, then add chopped spinach.
  9. Let it wilt (about 3 minutes) and then take pot off the heat.

It is usually served with rice or flatbreads. For a lighter week lunch, we had it with a pot of quinoa. I also do not see why it cannot be a one-pot meal. The addition of curry masala powder would make it spicy. For a non-spicy version, you can altogether skip adding it. The basic tempering would be enough for bringing all the flavors together. I used black-eyed peas because I happened to have those at that time, but they can be substituted with other dried beans (like lima, red, butter beans, or chick peas). So go ahead, and take a chance with those corn cobs into a pot of bean stew.


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