BARBATI BEANS COW PEA KARAMANI

Beans cow pea karamani - chouli beans the karamani is from the ragi - karamani it is rich in calcium and phosphorus and B vitamin 

The cowpea is more a bean than a pea , and it is a pulse as well as vegetable in asia and africa , It is native to India and goes by name alasande in kannada , lobia in hindi , bobbarlu in telugu

Ingredients = 

• Jeera - 1 tsp 
• Hing / asafoetida - a big pinch
• potato - 2 
• cow pea beans - 1 bunch 
• tomatoes - 2 
• ginger - 1/2 inch 
• garlic - 4 cloves 
• garam masala - 1/4 tsp [ cardamom / yalakalu - 1 , cinamon / chakka - 1/2 inch - paste - 1/4 tsp]
•  salt as per taste 
• red chilli powder - 1/2 tsp
• turmeric powder - 1/4 tsp 

Method of preparation = 

Wash  and cut cow beans into  inch long size and boil them in water by adding little turmeric and pinch of salt for 5 - 9 mints .

Peel potatoes and cut into small cubes .

Wash and chop cilantro springs .

Wash and chop tomatoes .

Brulse the cardamom for seeds and mash them by adding cinamon to it into a fine powder in a mortal .

Ground garlic and ginger into a fine paste in mortal . 

Heat oil in a pan / heavy bottemed vessel , add cumin / jeera  seeds and hing /  asafoetida and fry for a second , add chopped potatoes and saute it for 9 mints on low and medium flame , until the potatoes are soft when pierced .

Now add half boiled cow beans and saute well .

Make sure to shake the pot occasionally to avoid  potatoes  sticking  to the bottom of the pan , add chopped tomatoes and mix well and cover with a lid .

Uncover the lid after 2 mints and stir in garlic and ginger paste and stir well for 2 - 3 mints until garlic ginger paste change its color .

Add salt and red chilli powder , coriander powder ,turmeric powder and saute .

When masala is cooked well close with a lid on low heat with little water on the lid [ so that the curry will cook on steam ] for 9 - 10 mints [ uncover the lid occasionally carefully and stir to avoid stikking to the bottom ]

Cook until  the cow beans and tomatoes become soft  not mashy .

At the ,add garam masala or cardamom and cinamon  powder and saute well for 1 mint and serve hot with roti .

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