Egg plant fry with Black eye beans

This is another nice combination of vegetable with protein rich beans. Coriander and garlic will enhance the taste of the curry.

Ingredients:

Purple egg plants – 6
Large Onion – 1 chopped into small pieces

Chopped Garlic - 1 tsp
Coriander leaves chopped finely – 1 tbsp
Chilli powder - 1 tsp
Coriander powder – ½ tsp
Jeera / cumin powder – ½ tsp
Boiled black eye beans – 3/4th cup

Chopped Onion, Boiled blackeye bean and chopped brinjal

Method:

Chop the egg plant into small pieces (1/2 inch cubes). Place them in salt water and keep aside.

Heat a kadai / pan and add 1 tbsp of oil. In the mean time drain the egg plant. When the oil is hot, add chopped egg plant and fry until just cooked by adding salt. Remove it from the pan and keep it aside.

In the same pan add 1 tbsp of oil and when it is hot, add chopped onion, garlic and fry until they are just done.

Now add the boiled beans and fried egg plant. Stir every thing and sprinkle chilli, coriander and jeera powders and fry for another minute.

Finally sprinkle the chopped coriander leaves and remove from the fire.

Alasanda vada / Bobbarlu / Blackeye Pea itters

 Alasanda vada / Blackeye pea fritters

These are the famous vadas prepared at Rayalaseema especially during Sankranthi festival. In  Raayalaseema they are usually served with chicken curry. They are eaten dunked in Chicken gravy. You can also eat them with vegetable gravy curries like potato kurma or Mushroom curry. You can also eat with rasam.

Ingredients:
Split black-eye peas - 2 cups
Green Chillies - 6-8
Onion - 1 large - Chopped into small pieces
Ginger - 1 inch piece
Salt
Corriander - Chopped
Oil - to deep fry

 Blach eye split peas

Soak 2 cups of black-eyed peas (Alasandalu) in water for overnight. They will get doubled after few hours, so choose a big vessel for soaking. In the morning, drain the water and pat the peas to get dry using a cotton cloth.

Grind the blackeye peas, ginger, and green chillies into coarse batter in a food processor or mixer without adding water. Remove the batter to a vessel and just before preparing the vadas add salt and onion pieces. If you add salt and onion in the begining itself, then the batter will become watery and absorbs more oil. The batter must be solid enough to hold the vada shape. You can use your hands or small cotton cloth or even plastic bag to make vadas. 

I normal prepare them using plastic bag. Take small amount of batter in a ball shape, put that ball on the plastic bag and flatten it lightly using your fingers and make a hole in the middle. Take into the hand and drop gently into hot oil from the side of kadai / pan.

In batches, deep fry them in hot oil, turning them until they are golden-brown on both sides. Takes approximately 5 to 10 minutes, each batch.

Serve them hot with  chicken curry or any veg curry.

Alasanda vada with chicken gravy