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