Kathirikkai Karamani Varuval | Brinjal Black eyed peas Stir Masala Curry | Lobia Brinjal Curry

Kathirikkai Karamani Varuval is one of the traditional Tamilnadu Recipes which tastes well with chapathi, Paruppu Keerai, Sambar and even Rasam. This curry is just like a gravy and can even be mixed with white rice and can be served with Pappad. The karamani and Kathirikkai combination tastes well and is a healthy lunch side dish recipe for people of all ages. Try this easy to make Mixed curry and enjoy the authentic taste of Tamilnadu.

Kathirikkai Karamani Varuval

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Ingredients needed for making  Brinjal Black eyed peas Stir Masala Curry

Small round brinjal - 10 nos.
Red Karamani / Lobia  - 1 cup
Onion - 2
Tomato - 2
Garlic - 6-7cloves
Red chilly powder - 2 tsp.
A sprig of Curry leaves
Thalippu Vengaya Vadagam - 2 tsp.
Salt as required.
Oil as required.

Method for making  Brinjal Black eyed peas Stir Masala Curry

1. Wash the brinjals cut lenghtwise and soak them in water.  

 2. Soak red karamani overnight or for 6 hours in water and pressure cook by adding salt and water for 2 whistles.

4. Chop the onions and tomatoes and slice the garlic to thin slices.

5. Heat oil in a kadai and add the thalippu vadagam (you can even replace vadagam with urad dal and mustard seeds) followed by the curry leaves. Then add the finely chopped onions and garlic and wait till they become transparent.

6. Next add the tomatoes and saute till the juice blends well with the onions.

7. Now add the brinjal pieces and saute well for 3 minutes.

8. Next add the turmeric powder, red chilly powder and salt, mix well and add little water, stir well and close with a lid.

9. Cook this in a medium flame stir in between till the veggies become soft.

10. Add the boiled karamani and stir well. Allow this to cook for 3 minutes.

Kathirikkai Karamani Varuval is ready to be served with Paruppu Keerai.

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