A Traditional South Indian Gravy made by Cowpeas known as karamani in Tamil along with bottle guard & brinjal , perfect match for plain rice.
Karamani-200 gms, bottle guard- 1 cup,brinjal- 200 gms, small onion-10, tomato- 1,tamarind lemon size, turmeric powder little,kulambu powder – 3 tea spoons, salt, jaggery-1/2 tea spoon,gingerly oil- 2 teaspoons,onion vadagam, mustard seed,asafotida, curry,coriander leaves.
coconut -4 table spoons,jeera -1 tea spoon, small onion-4, garlic cloves -6, curry,coriander leaves, coriander powder 11/2 tea spoon,rasam powder -1/2 tea spoon, cooked karamani -2 table spoons.
Add little water & make this to a fine paste.
Soak the karamani overnight & cook along with water for one whistle, take out 2 table spoons for grinding add vegetables, onion tomato,turmeric ,kulambu powders,salt & allow for one boil, add tamarind pulp cook for one whistle,after 4 mts take out the steam,open add coconut paste,water allow to boil for 4 mts,add jaggery, in oil fry mustard seed, onion vadagam,asafotida,curry leaves & add this to the gravy,add coriander leaves.