KARAMANI MASALA (black eye beans)

This is a pure south indian flovaoured gravy, which taste equivalent to hotel served side dishes. You can enrich the gravy by adding cream or butter as you wish.  This is a simple gravy cooks without much efforts in lesser time.

Ingredients:

1.karamani, (soaked over night and boiled) - 1/2 cup
2.big onion - 1 chopped finely
3.garlic cloves - 2
4.tomoato - 1 chopped
5..turmeric powder - 1 tsp
6. fresh coriander  - chopped

For Seasoning:
1.mustard
2.jeera
3.fennel seeds (sombu) - 1 tsp


Grind Together:
1.onion - 1
2.garlic cloves - 2
3.fennel seeds - 1 tsp
4.red chiilies - 4-5 ( according to your taste)

Method
1.Heat oil in a pan.
2.Add mustard and jeera.
3.After the mustard splitters add jeera, add one chopped onion, fry till golden brown.
4.Add grounded masala, fry until the raw smell goes.
5.Add turmeric powder and salt, fry for a minute.
6.Add the boiled karamani to the gravy. the karamani should be smashed 3/4th.
7.Add water according to the gravy consistency you required.
8.When the water starts to boil, add chopped tomoatoes.
9.Add chopped coriander, close the lid and let it boil for 2-3 minutes.
10.Serve hot with roti or chappathi or ghee rice as a side dish.