Kathrikai karamani curry is a South Indian dish made with brinjal (eggplant) and karamani (black-eyed peas). It is a flavorful and spicy curry that is typically served with rice or roti.
Kathirikai Karamani Curry
Course: KootuCuisine: IndianDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
20
minutesDiscover the delicious and spicy South Indian dish, Kathrikai Karamani Curry, made with brinjal and black-eyed peas. Perfect with rice or roti!
Ingredients
Brinjal – 7 to 8 Nos
Karamani (Cow Gram) – 1 cup
Big Onion -1
Big Tomato – 1
Sambar Powder – 2 to 3 teaspoons
Turmeric Powder – 1/4 teaspoon
Any spice powder (masala-powder) – 1 to 2 teaspoons
Oil – 3 to 4 tablespoons
Mustard – 1/2 teaspoon
Urad Dal – 1 teaspoon
Asafoetida Powder – 2 pinches
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Soak Karamani (Cow Gram) in water for about 6 hours or overnight.
- Chop onion and tomato finely.
- Cut the brinjals into desired medium size pieces and put it in the water.
- Wash well the soaked karamani and put it in a pressure cooker along with little salt. Add enough water to cover the karamani and cook it for 3 to 4 whistles.
- In a kadai put one or two teaspoons of oil and add the brinjal pieces. Fry for few minutes and remove.
- Same kadai add remaining oil and when it is hot, add mustard. When it starts pop up add urad dal, asafoetida and curry leaves.
- Add chopped onion and fry for a while. Then add chopped tomatoes along with a pinch of salt and fry till it mashed well.
- Add sambar powder, turmeric powder and salt and mix well.
- Add fried brinjal pieces and cooked karamani and once again mix it well.
- Sprinkle one or two handful of water and close with a lid.
- Allow to cook on medium flame stirring now and then till it looks dry.
- Finally add one or two teaspoons of any spice powder like Curry Powder, Curry Leaves Powder, Ellu podi (til powder), Idli chilli powder, etc. (I used Curry Leaves Powder)
Recipe Video