Wash black eye beans and soak them in water, overnight.
Mix, black eye beans, salt, soda, one small glass water, and peeled potatoes, in the cooker and put it on the burner. After one whistle, let the mixture boil for another 5 minutes, on low flame. Turn off the burner. Open the cooker, after it's pressure has released.
Grind finely: tomato, green chili and ginger.
Put oil in a frying pan and heat it. Add, asafetida and cumin seed, to the hot oil. After the cumin seed has fried, mix turmeric powder and coriander seed powder with a stirring spoon. Mix, tomato and chili paste in the mixture and fry it till the mixture appears granulated.
In this mixture, mix the boiled black eye beans and break the potatoes with the stirring spoon. To make the curry suitably thin, mix the water accordingly. Add red chili powder along with garam masala. After it boils, let it heat for another 3 to 4 minutes. Mix half of the coriander.
Your Black Eye Beans Curry is ready now. Take it out in a bowl and garnish with coriander. Now serve and eat it along with chapati, hot bread or rice.