Black-Eyed Beans & Eggplant Kulambu

Cook Beans

2 Cup Black-Eyed Beans
6 Cups Water
1 Tsp Salt

Overnight soak the beans in water. Drain the water in the morning, rinse well and cook in the pressure cooker with water and salt for 1 whistle. After its cooled, filter the beans.

Yields: 5 Cups Cooked Black Eyed Beans

Tamarind Water

Small Lemon Size Tamarind
2 Cup Water

Heat tamarind in water for 5 minutes. Let it cool down and make tamarind water out of it.

Masala Paste

1 Tsp Olive Oil
1 Tsp Cumin Seeds
1 Tsp Fennel Seeds

1/2 Cup Pearl Onions, Roughly Chopped (10 Pearl Onions)
1 Tbsp Garlic Cloves, Roughly Chopped (4 Garlic)

1/2 Cup Tomato, Chopped (1 Tomato)

Heat oil in a pan, add cumin seeds, fennel seeds, fry for few seconds.

Add onion and garlic, fry till the color of the onion changes.

Add tomato and fry till tomato softens.

Switch off the stove and allow it to cool.

1/4 Cup Coconut Powder
2 Tbsp Roasted Dalia
1 Tsp Poppy Seeds
1/2 Cup Water

Once the fried items are cooled, blend everything in magic bullet with water and make masala paste.

Kulambu

1 Tbsp Olive Oil
1 Tsp Urad Dal

1/2 Tsp Fenugreek Seeds
1/2 Tsp Fennel Seeds

1 Cup Big Onion, Chopped
1/2 Cup Garlic Cloves, Chopped into 2 Pieces (15 Garlic Cloves)

1 Cup Tomatoes, Chopped (2 Tomatoes)

12 Indian Eggplant, Chopped into 8 Pieces ( 4 Cups Chopped)

1/2 Tsp Turmeric Powder
3 Tsp Salt
3 Tsp Red Chili Powder
2 Tsp Coriander Powder

2 Cups Water

Heat oil in a pan, add urad dal, saute till the color of the dal changes. Add fenugreek seeds, fennel seeds and fry for few seconds.

Add onion and garlic and saute for 3 minutes in medium flame, until the color of the onion changes.

Add tomatoes and saute for 2 minutes.

Add eggplant and saute for 3 minutes.

Add turmeric powder, salt, chili powder, coriander powder and mix well.

Add water, tamarind and allow it to boil for 3 minutes.

Add cooked beans and allow it to boil for 3 minutes.

Add the grinded masala and allow it to boil for 3 minutes.

Taste Note: Tastes Great.
Source: MIL