Here is karamani kathirikai varuval – an easy dry curry recipe. This South Indian style stir fry has eggplants and dry black eyed peas cooked with spices.
I love black eyed peas which are creamy beans and absorb the flavors of a curry very well. Paired with eggplants in this dish, it is delicious as a side dish for rice or rotis.
I have used baby eggplants for this recipe. But you could substitute with the larger eggplants. This is a healthy stir fry with both black eyed beans and brinjals being nutritious.
Black eyed peas are fiber rich and rich in iron and proteins while brinjals are low calorie vegetables and a great source of dietary fiber.
For other black eyed peas recipes do check out chettinad karamani kara kuzhambu | lobia curry. Lets move on to the easy recipe for eggplants and black eyed peas stir fry.
Karamani Kathirikai Varuval | Brinjal and Black-Eyed Peas Stir Fry Recipe
Karamani Kathirikai Varuval recipe
Ingredients
- 1/2 cup karamani ( black eyed peas / cowpeas )
- 6-8 baby brinjals ( kathirikkai / baingan )
- 1 onion medium-sized
- 1 tomato medium-sized
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp coriander powder
- A few curry leaves
- Coriander leaves for garnishing
- 1 1/2 tbsp oil
Instructions
- Soak black eyed peas overnight or for around 6-7 hours.
- Drain the water and pressure cook the soaked black eyed peas with enough water and salt for 4-5 whistles or till it turns soft. Drain the water and set the cooked black eyed peas aside.
- Meanwhile chop onions and tomatoes finely.
- Slit the baby brinjals into 4 like making a plus sign, keeping the stem intact. Keep them immersed in water till use.
- Heat oil in a pan. Add mustard seeds.
- When mustard seeds splutter, add curry leaves and saute for a couple of seconds.
- Add chopped onions and saute till it turns translucent.
- Add the baby brinjals and cook on a low flame, stirring occasionally till brinjals turn soft.
- Now add chopped tomatoes and let this cook for a minute.
- Add salt (we have already added some salt while cooking the peas), turmeric powder, red chilli powder and coriander powder. Mix well and fry for a minute.
- Add 1/2 cup water. Cook on a low flame to allow the black eyed peas and brinjals to be coated with the masalas.
- Once the water almost dries up, stir fry on a high flame for a minute and remove from heat. Garnish with chopped coriander leaves.
- Karamani kathirikai varuval is now ready to be served.
Notes
- You can substitute baby brinjals with larger purple eggplants. Chop them into bite sized pieces and use them in the curry.
- Retain the water which you have used to pressure cook the black eyed peas and use this water in the later step when cooking the brinjals and black eyed peas with the spices.
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