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: Easy
Servings
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)