Ingredients

• 1 cup - karamani/cow peas
• 1 - red chilli
• Salt to taste
• A pinch of asafetida
• 2 tsp - grated coconut
• For seasoning:
• 1 tsp - oil
• 1 tsp - mustard seeds
• A few curry leaves

How to Make Karamani sundal

• Pressure cook the karamani/cow peas with salt till soft (up to 2 or 3 whistles).
• Heat oil in a pan and add mustard seeds.
• When mustard seeds splutter, add curry leaves and asafoetida. Fry for a minute.
• Now add the cooked karamani and mix well.
• Finally, add grated coconut and mix well.
• Serve hot.
• Recipe & image courtesy: www.subbuskitchen.com