Okra and Black Eyed Peas

INGREDIENTS

• Okra, 4 cups, chopped into circular sections
• Black eyed peas, 1 Bush's can (canned peas are prepared and ready)
• Vegetable oil
• Ginger-Garlic paste, 1 tbsp
• Tomato puree, 1 cup
• Whole red chili pepper pod, 1
• Nigella seeds, 1 tsp
• Poppy seeds, 1 tsp
• Turmeric powder, a pinch
• Cumin seeds, 1 tsp
• Black pepper powder, 1/4 tsp
• Salt
• Red chili powder

COOKING

1. In a cup and a half water, set to boil okra. Add a pinch of salt, black pepper powder, and ginger-garlic paste.
2. When water has evaporated and okra has become soft, remove the pan from heat.
3. Add red chili pepper pod (poking it to pop a whole in it and scattering the seeds over the okra), nigella seeds, poppy seeds, cumin seeds, and red chili powder.
4. Pour 3/4 cup vegetable oil and mix well, setting the pan to cook.
5. Allow the seeds to give off their aroma and fry well for a good 3 to 4 minutes.
6. Add the black eyed peas with their creamy, liquid contents from the can.
7. Fry well for another minute.
8. Add the tomato puree and continue to fry, and cook well. Add salt to taste.
9. Cook until oil separates and little gravy is left.
10. Garnish with chopped cilantro (I did not do this but this would be a brilliant idea!)