Groundnut & Black Eye Beans Curry

Name: Groundnut & Black Eye Beans Curry
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 medium size Radish (remove skin & cut into cubes); 1 medium size Carrot (remove skin & cut into cubes); 4 Thai Eggplant (cut half); 1 medium size Potato (remove skin & cut into cubes); 2 Drumstick (cut into 2.5 inch); 1 Tomato (sliced); 8 Shallots (cut into 4); 8 cloves Garlic (cut half); 1 inch Ginger (thinly sliced); 1 spring Curry Leaves; 1/4 cup Groundnut; 1/4 cup Black Eye Beans; 3 tbs Fish Curry Powder; 2 tbs Oil; 3-4 cup Water

Inthumathy Perumal @Inthu86

Groundnut & Black Eye Beans Curry

Inthumathy Perumal @Inthu86

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Ingredients

30 mins

4 people

1medium size Radish (remove skin & cut into cubes)
1medium size Carrot (remove skin & cut into cubes)
4Thai Eggplant (cut half)
1medium size Potato (remove skin & cut into cubes)
2Drumstick (cut into 2.5 inch)
1Tomato (sliced)
8Shallots (cut into 4)
8 clovesGarlic (cut half)
1 inchGinger (thinly sliced)
1spring Curry Leaves
1/4 cupGroundnut
1/4 cupBlack Eye Beans
3 tbsFish Curry Powder
2 tbsOil
3-4 cupWater

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Steps

30 mins

1

Rinse groundnut & black eye beans. Soak in water for 2 hrs.
2

Pressure cook groundnut & black eye beans. Add salt a bit (4 whistle).
Keep aside.
3

Heat oil in a pot. Add shallot, garlic and ginger. Saute for 3 mins. You can smell nice aroma once the shallot cook completely.
4

Add curry leaves and tomato. Saute 1 min. Add radish, potato, carrot and eggplant. Cover & cook 3 mins under medium flame. Stir occasionally.
5

Then add groundnut & black eye beans. Cook 2 mins. Stir occasionally.
6

Add 1/2 cup water, salt and curry powder. Cook until oil breaks under low flame.
7

Add balance water. Cook 3 more mins and then add drumsticks. (medium flame)
8

Cook further until the raw smell of the curry powder disappear and the vegetables cook completely. Adjust salt.