Monday, October 5, 2009
Karamani Curry (Black eyed pea curry)
Karamani (Black-eyed pea) 1cup
Potato 1 (Cubed into small pieces)
Brinjal 2 (Small, Cubed into small pieces)
Tomato 2 (Medium, Chopped finely)
Onion 1 (Big, chopped)
Ginger garlic paste 2tsp
Chilli Powder 1tsp
Coriander Powder 2tsp
Turmeric 1/2 tsp
Coriander leaves 1 small bunch
Coconut 1/2 cup (apporx 10tsp)
Grind the following ingredients into a smooth paste.
1/2 of the coriander
2tsp of chopped tomato
2tsp of chopped onion
Ginger Garlic Paste
Pressure cook karamani for 4 whistles or till soft.
Heat oil, add mustard and curry leaves.
Add the remaining onion fry till onion turns light brown, add the remaining tomato, cook till tomato is soft.
Add masala and fry on slow flame till oil seperates from the masala.
Add brinjal and potato, close and cook till done. Add required amount of salt.
Finally add the cooked karamani with its water.
Let the curry boil for 2 minutes.
Garnish with the remaining coriander leaves.
Cooking time 45 min
Serves 5-6 Adults