1/2 cup soaked Black Eyed beans / Alasande beeja
3/4 cup chopped Potato
1/4 cup chopped carrot
1/2 cup chopped Tindora / Thondekayi
1/2 cup chopped Long Beans / Alasande
1/4 cup chopped Beans
1 cup grated Coconut
2 - 3 Red Chillies
Pinch of Asafetida powder
Small grape sized Jaggary
Small grape sized Tamarind
1/2 tsp Mustard seeds
2 - 3 Curry leaves
1 tsp Oil
Recipe:
Soak the black eyed beans in water for about 5-6 hrs. Wash it properly in water for about 2-3 times and keep it aside. Peel the potato and chop it into small pieces as shown in the picture below. Chop long beans, beans, tindora, carrot into small pieces as shown in the picture below.
Put all chopped vegetables and soaked black eyed beans in a pressure cooker container. Add salt, jaggary, little amount of water and cook them well.(2 whistles)
Put red chillies, 1/2 tsp oil in a pan and heat. Fry them in medium flame until they give nice aroma. Add asafetida powder and fry them for about 20-30 seconds. Put fried red chillies, grated coconut, tamarind in a mixer and grind them to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)
Add this ground masala to the vessel containing cooked vegetables and bring them to boil. (Add water, salt if required.)
Put mustard seeds, 1/2 tsp oil in a pan and heat. As soon as it starts spluttering, add curry leaves and then add it to curry. It goes well with Rice, Chapathis, Rottis.
