Ingredients:

• Brinjal/eggplant – 5-6
• Tamarind – 1 lemon-sized ball
• Soaked black-eyed beans – 2 cups
• Coconut (grated) – 1/2 cup
• Sambar powder – 2 tsp
• Turmeric powder -1 tsp
• Hing powder-1 pinch
• Curry leaves to garnish

Method:

1. Soak the black-eyed beans for 4 to 5 hours in water, then cook them in a pressure cooker and keep aside.
2. Soak the tamarind in water and take out the juice.
3. Cut brinjal into fine pieces.
4. Add salt, hing powder, turmeric powder, and sambar powder to it.
5. Pour the tamarind juice into this mixture and heat it until the brinjal is very well boiled.
6. Add the cooked black-eyed beans to it.
7. Fry the grated coconut in a kadai (dry without oil). When it becomes brown and you can feel the aroma, garnish it on the boiled mixture.
8. Top with curry leaves.
9. Serve hot with plain rice and ghee.

Recipe courtesy of Lalitha