Cook black eyed beans in pressure cooker till they become soft(around 1-2 whistles), but they should not be mashed.

Cook bhajji in around 2 cups of water (do not close the lid while cooking).

Grind coconut with red chillies and tamarind(if using) to a very smooth paste.

Add the masala and cooked beans to bhajji, add slightly crushed teppal and kokum pieces(use any one, kokum or tamarind).

Add salt and cook till masala becomes slightly thick.

Serve as a side dish with rice/chapathi.