Soak the tamarind in hot water for 20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.

Heat oil in a pan add onion, Sauté until onions turn light brown in color (approximately takes 5-6 minutes). Next, add 2 medium finely chopped tomatoes (or tomato puree) and cook the mixture for 2-3 minutes until they soften. Switch off the flame... Cool down completely...

In a mixer jar, add the fried onions, tomatoes, and coconut and grind fine paste... Keep it aside...

First remove beans from shell.... Add the vegetables to a pot, pour the required amount of water and bring to a boil... It is enough if it is 75 % cooked...

Add eggplant and fresh black eyed peas to the boiling water and cook until 75% done.

Add turmeric powder, chilli powder, coriander powder, tamarind pulp, and onion tomato coconut paste. Add salt as required and give a quick stir...

Mix everything well and bring it to a boil. Cover and simmer...

Once the gravy boils and thickens, finally add the coriander....

For tempering, heat oil in a pan and when it is hot, add mustard seeds, curry leaves, crushed garlic, sauté well and add to the gravy...

Now ready to serve with hot rice...