Trotters with black-eyed peas (Kharia) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 156) by Niloufer Ichaporia King

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Notes about this recipe

  • Eat Your Books

    The black-eyed peas are soaked overnight. Requires 6 or more hours cooking time. Can be made a day ahead to allow flavours to develop. Can substitute "Ginger-garlic paste" recipe on P36 for store-bought paste; "Sambhar masala" recipe on P37 for store-bought sambhar masala; and "Dhana jiru" recipe on P39 for store-bought dhana jiru.

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