Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Biang Biang Noodles Hand Pulled Noodles
Ingredients
- FOR THE DOUGH:
- 2 1/2 cups (300 grams) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons (155 grams) room-temperature water
- Vegetable oil
- FOR THE SAUCE:
- 2 cloves garlic, finely minced
- 1 teaspoon ginger, finely minced
- 2 scallions, thinly sliced, divided
- 3 tablespoons black vinegar
- 2 1/2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons red pepper flakes, ground to a powder
- 2 teaspoons gochugaru or Aleppo pepper
- 1 teaspoon cumin
- Pinch of salt
- 3 teaspoons toasted sesame seeds
- 1/4 cup vegetable oil
- 1/4 cup cilantro, chopped
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