First, add oil and roast black-eyed peas till they turn aromatic and slightly change color

Soak with enough water for an hour

Pressure cook for 4 whistles with salt and turmeric powder

Heat oil and splutter mustard seeds and fennel seeds

Add curry leaves, onion, and sauté till the onion is translucent

Furthermore, add tomato, turmeric powder, and salt; sauté

add brinjals; mix well

Furthermore, add sambar powder; saute well

Add water; cover and cook till brinjals are half-cooked

Furthermore, add cooked karamani; cover and cook till brinjals are cooked

Open the cook till the masala is well-absorbed

Finally, add coriander leaves and turn off