Karamani Subzi

Ingredients:

Karamani (Black-eyed peas) – 1 cup

Onion – 1 big sized/2 small sized

Tomatoes – 2 medium sized

Ginger garlic paste – 1 teaspoon

Oil – 1 teaspoon

Cumin seeds – ½ teaspoon

Chilli powder – 1 teaspoon

Coriander powder – 2 teaspoons

Garam masala powder – ½ teaspoon

Salt – 1 ½ teaspoons

Atta – 1 teaspoon

Coriander leaves – 2 teaspoons (finely chopped)

Method:

1. Soak karamani the previous night.
2. Boil in a pressure cooker with just enough water for 2 to 3 whistles.
3. Heat oil in a non-stick kadai.
4. Add cumin seeds & ginger garlic paste, sauté for a minute.
5. Add finely chopped onions & all powders, fry for 2 to 3 minutes.
6. Add chopped tomatoes & salt, sauté until the tomato pieces melt & the contents blend well.
7. Add boiled karamani & sauté for a minute.
8. Make paste of the atta in ¼ glass of water.
9. Add this paste & allow boiling for 2 more minutes. (This gives a nice consistency for the masala)
10. Garnish with finely chopped coriander leaves.
11. Serve hot with chappathis/parathas.