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karamani kurma

black eyed peas kurma
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Ingredients

Pressure cook karamani

  • 1 cup karamani | lobia | black eyed peas
  • water
  • required salt
  • 1/2 teaspoon Kashmiri chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala

To Grind

  • 1/3 cup coconut heaped
  • 3 garlic
  • 5 cashew
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon poppy seeds
  • 1 teaspoon garam masala
  • Ginger
  • 2 Green chilli
  • 1 tablespoon curd
  • Water
  • clove
  • cardamom
  • cinnamon

Pressure cooker kurma

  • 1 tablespoon coconut oil
  • 1/2 tomato
  • 1 +1/2 cup onion
  • Coriander leaves
  • water
  • Required salt

Instructions

  • First, dry roast karamni till they turn aromatic and slightly change color
  • Add hot water and soak for an hour. Discard the water.
  • Add soaked karamani, water, turmeric powder, kashmiri chilli powder, and garam masala; pressure cook for 1 whistle
  • Add the ingredients under “to grind” and keep them aside
  • heat oil
  • Furthermore, add bay leaf and onion, and saute till it turns translucent
  • Add tomato and salt; saute till mushy
  • Transfer the sauteed mixture to the cooker
  • Furthermore, add the ground mixture and water; avoid mixing
  • Pressure cook for 2 whistles
  • Sprinkle coriander leaves and bring to a rolling boil

Video

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