Ingredients:
- Cowpea (Thatta Payir or Karamani) – 200 g
- Onion – 1
- Tomato – 1
- Tamarind – 1 Table spoon
- Garlic cloves – 10
- Fenugreek seeds – ½ Tea spoon
- Turmeric powder – ¼ Tea spoon
- Red chili powder – ½ Table spoon
- Coriander powder - ½ Table spoon
- Grated coconut (ground) – 1 Table spoon
- Oil – 2 Table spoon
- Mustard seeds – ¼ Tea spoon
- Cumin seeds – ½ Tea spoon
- Urad dal - ½ Tea spoon
- Salt to taste
- Curry leaf - 1
- Coriander leaves - few
- Soak cowpea over night in water. Discard soaked water and rinse them well in fresh water.
- Cook them with little salt and water. Keep it aside.
- Chop onion and tomato.
- Soak tamarind in 100 ml water and extract juice.
- Heat oil in a vessel and add mustard seeds. When they pop up add fenugreek seeds, urad dal, cumin seeds and slightly crushed garlic cloves. Sauté them well.
- Add onion and a pinch of salt. Fry till onion is slightly brown.
- Add tomato, curry leaves, tamarind juice, turmeric powder, red chili powder and coriander powder. Mix and cook them well.
- Now add cooked cowpea with its water. Adjust salt, add enough water for the gravy and cook the mixture until it is done.
- Add ground coconut, cook few seconds and turn off heat.
- Garnish with coriander leaves.
- It goes very well with steamed rice.
