Black Eyed Peas Brinjal Fry/Karamani Kathirikai Kozhambu

Kozhambu, is a common dish in South Indian cuisines and is a gravy based on a broth made with tamarind and vegetables. It is usually eaten mixed with rice and eaten as as a one pot meal. There are umpteen numbers of variations in making Kozhambu. The ingredients will vary from one variation to another.

Let us look at making one such tangy gravy using Black eyed beans (Karamani), Eggplant and Tamarind.

Ingredients:

Brinjal (medium sized) – 4 (cut into four pieces- lengthwise)

Black Eyed Beans (Karamani /Lobia) – ¼ cup

Tamarind – one small lemon sized ball

Oil – 1 tsp

Mustard Seed – 1 tsp

Urad Dal – ½ tsp

Fenugreek Seeds – 1/8 tsp

Shallots (Sambar Onion) – 10

Curry Leaves – from 1 twig

Red Chilli Powder – 1 tsp

Coriander Seed Powder – 2 tsp

Turmeric Powder – 1/8 tsp

Tomato – 1 (finely chopped)

Salt to taste

Grated Coconut – ¼ cup

Cumin Seed – ½ tsp

Method:

Soak the Tamarind in warm water for 10 minutes, squeeze and extract the juice. Keep aside.

Dry roast Karamani for 2 to 3 minutes. Take it in a vessel, add required water. Place it inside a pressure cooker and pressure cook them in medium flame for 3 to 4 whistles till the Karamani become soft.

Grind the grated Coconut together with Cumin Seeds into a fine paste with little water.

Heat the Oil in a pan. Add Mustard Seed, Urad Dal and Fenugreek Seeds. Allow them to splutter. Add Curry Leaves. Stir fry for a few seconds.

Add the skinned Shallots and continue to stir fry till the Shallots become translucent.

Add the Brinjal, Red Chilli Powder, Coriander Seed Powder and Turmeric Powder. Continue to cook for 3 to 4 minutes.

Add the Tomatoes and Salt. Stir cook for 3 to 4 minutes.

Add the boiled Cow Peas, Tamarind Water and mix well. Add 1 to 1 ½ cup of water. When it comes to a boil, cover the pan with a lid and simmer 4 to 5 minutes in medium flame.