Preparation time : 20 minutes
Cooking time : 30 minutes
Number of servings : 4
Ingredients :
1. Karamani/ cow peas - 1 cup
2. Kathirikkai/eggpant - 5 (each sliced into 4 long pieces)
3. Onion (medium) - 1 ( finely chopped)
4. Tomatoes - 2 (finely chopped)
5. Garlic - 6 pods (finely chopped)
6. Mustard seeds - 1/2 teaspoon ( for tempering)
7. Fenugreek seeds - 1/4 teaspoon (for tempering)
8. Curry leaves - 1 sprig
9. Chilli powder - 1/2 teaspoon
10. Turmeric powder - 1/4 teaspoon
11. Coriander powder - 11/2 teaspoons
12. Tamarind pulp - 1 tablespoon
13. Coconut extract - 1/2 cup (from half of medium sized coconut)
14. Oil - 3 teaspoons
15. Salt - to taste
Method.
1. Soak a cup of cowpeas in water overnight.
2. Pressure cook cowpeas in the same water till they become soft.
3. Heat a pan and add 3 teaspoons of oil. When oil is hot, add mustard and fenugreek seeds and allow them to crackle.
4. Add curry leaves and chopped garlic and saute for few seconds.
5. Add chopped onions and saute till they become translucent.
6. Add finely chopped tomatoes and keep stirring till the mixture becomes pulpy.
7. Then add sliced eggplant and mix with the onion tomatoe pulp.
8. Add the dry masalas such as chilli powder, turmeric powder and coriander powder one after the other and mix well.
9. Add salt, sprinkle about half a cup of water and cover the pan with a lid and cook the mixture till the vegetable is half done.
10. Open the lid and add tamarind paste and mix well. Cook till the vegetable becomes soft.
11. Again open the lid, and add coconut extract and mix. Cook for just a minute and a half. Avoid over cooking after the addition of coconut extract.
12. Add pressure cooked cowpeas to the mixture along with stock and bring the mixture to the curry consistency.
13. Transfer into a serving bowl and garnish with curry leaves.
14. Serve hot with plain cooked rice.
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