Ingredients:
Cow peas one cup
Brinjal four or five
Turmeric one spoon
Coriander powder one spoon
Sesame oil one tablespoon
Garlic pods four
Cumin seeds one spoon
Tomato one
Sambar powder half a spoon
Salt to taste
Shallots 10 nos
Curry leaves 10 nos
Green chilly one.
Procedure:
Dry roast the cow peas until the peas turn brown and bend for a second until the beans broke into pieces.
Wash the broken peas and cook for ten minutes with turmeric, castor oil two drops and required water until the peas turn soft and well cooked.
Add chopped brinjal, sambar powder, half a spoon of turmeric, salt and allow boiling until the brinjal cooked soft.
Heat the tempering pan with oil.
Add mustard seeds to crackle.
Add shallots, curry leaves, green chilly.
Saute for a while until the shallots turn translucent.
Transfer the cooked brinjal and cooked cow peas.
Allow boiling for a while.
Remove from fire.
Enjoy with hot steamed rice topped with cow ghee
Cow peas one cup
Brinjal four or five
Turmeric one spoon
Coriander powder one spoon
Sesame oil one tablespoon
Garlic pods four
Cumin seeds one spoon
Tomato one
Sambar powder half a spoon
Salt to taste
Shallots 10 nos
Curry leaves 10 nos
Green chilly one.
Procedure:
Dry roast the cow peas until the peas turn brown and bend for a second until the beans broke into pieces.
Wash the broken peas and cook for ten minutes with turmeric, castor oil two drops and required water until the peas turn soft and well cooked.
Add chopped brinjal, sambar powder, half a spoon of turmeric, salt and allow boiling until the brinjal cooked soft.
Heat the tempering pan with oil.
Add mustard seeds to crackle.
Add shallots, curry leaves, green chilly.
Saute for a while until the shallots turn translucent.
Transfer the cooked brinjal and cooked cow peas.
Allow boiling for a while.
Remove from fire.
Enjoy with hot steamed rice topped with cow ghee
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