Combine 150g mochai, a handful of coconut, 1 teaspoon fennel seeds, and 1 teaspoon cumin seeds. Grind the mixture into a smooth paste and set aside.
2
Heat 2 tablespoons of oil in a pan. Add mustard seeds, cumin seeds, and 0.25 teaspoon fenugreek seeds and sauté until fragrant.
3
Add a handful of minced garlic, 1 cup chopped onion, a few curry leaves, and 0.25 teaspoon asafoetida. Sauté until the onion softens and lightly browns.
4
Add 2 chopped tomatoes and stir well. Cook until the tomatoes are completely softened and become pulpy.
5
Stir in 1 tablespoon chilli powder, 3 tablespoons coriander powder, and 0.25 teaspoon turmeric powder. Mix for about 1 minute until the spices are well incorporated.
6
Pour in the ground cowpea paste, add 2 tablespoons cooked mochai, a small lemon-sized piece of tamarind juice, and a small piece of jaggery. Add water as needed to reach desired consistency.
7
Simmer until the curry reaches the desired consistency and flavours are well developed. Garnish with chopped coriander leaves and serve.
PrimedTableBETA
