Thattaipayir Katharikkai Pulikulambu by Ramya Bala

Ingredients :

1 cup black eyed peas.
3 small size brinjals(Indian Eggplant)
1 medium sized onion finely chopped
1 medium sized tomato finely chopped.
6 to 8 garlic cloves.
2 Dry red chillies.
1/2 tsp methi seeds.
1 tbsp Sambar powder
1 tsp coriander powder.
1/2 tsp turmeric powder
one fistful of curry leaves.
1 tbsp tamarind paste.
1 tbsp coconut paste.
Coriander leaves(for garnishing)
Salt.
Oil.

Method :

1.Wash the black eyed peas and wash it thoroughly in water and pressure cook it.Once done keep it aside.
2.Remove the stem of the brinjals,make slits in them and keep it aside.Heat oil in a pan for deep fring the brinjals.
3.Once the oil is hot,deep fry the brinjals evenly on all the sides.Once it is done,remove and keep it aside.
4.In another pan,add oil and once its hot add the mustard seeds,red chillies and methi seeds.
5.Once they start spluttering add the onions,garlic,curry leaves and turmeric powder and stir continuously until the onions becomes translucent.
6.Now add the tomatoes and fry them well until they turn soft.
7.Add the fried brinjals now and give a stir.Add enough water(may be a cup of water mixed with tamarind paste) and add sambar powder,coriander powder and salt to it.
8.Let it boil and few minutes before switching off the flame,add the black eyed peas and coconut paste.
9.Garnish with coriander leaves.Serve it hot with Rice...Yummy!!!

Note:

1.Garlic should be added in this dish for digestion purpose.
2.Adding shallots combined with big onions with this curry will give a very good taste.
3.Adding coconut paste to the curry will thicken the curry and you can feel a good difference in taste.

Blog Link : http://ramyaacooks.blogspot.com/2008/06/pulikulambu-is-my-favorite-and-love-to.html