This is a curry that goes well with rice.Black eye peas/cow peas/Karamani/lobia - 1 cup
Brinjal/katharikkai - 2
Onion - 1 big chopped fine
Tomato - 2 medium chopped fine
Tamarind - half cup of dilute pulp
Chilli powder - 1 tbsp
Dhaniya powder - 1 tbsp
Jeera powder - 1/2 tbsp
Turmeric powder - 1/2 tbsp
Coconut paste - 1/2 cup
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - few
Oil - 3 - 4 tbsp
Salt as needed
Soak black eye peas in water for 1 to 2 hours. Then place them in a pressure cooker and cook for just one whistle or till soft.
Wash and cut brinjal into long thick pieces..immerse in water until needed... drain water just before adding..
Heat oil in a pan and fry onions till light brown...then add tomatoes... mash to cook till pulpy and then next add sliced brinjal pieces ... saute for a minute and add all powders( you can substitute everything with your home made curry powder).... add a cup of water... reduce flame and cook till the brinjals are soft... next add tamarind pulp ... coconut paste and the cooked black eye peas... allow everything to cook together for another 8 to 10 minutes ... also add salt.
Heat a tbsp of oil in a small kadai/pan and add mustard seeds, urad dhal and curry leaves... when they splutter up ...pour it on the curry... this goes well with rice.
2 comments/Reactions:
Tasty and Excellent recipe! I made this dish today and my husband loved it. I followed your recipe but used white eggplants because that's what I had in the fridge. I also added some cooked red potatoes (with skins intact). I also added Madras Curry powder. We think that we have eaten this dish before as part of a south indian thali.
Thanks so much for your comments ...nice addition of red potatoes... next time I too will add them.. thanks for trying and also letting me know .... keep visiting and try many more :)
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Padma