Directions
Soak Black eyed peas in water for 2 hours. Cook till they are tender. Soak tamarind in water for 10 minutes. After that squeeze and extract the tamarind pulp. Add water each time to extract the pulp. Extract the tamarind pulp of 2 to 3 cups.
Chop onion into small pieces.Cut brinjal in length-wise. Keep aside.
Heat oil in a pan, add mustard seeds and Urad dal. Once it splutters add curry leaves and Onion, fry till it turns into transparent. Add brinjal and fry for few minutes. Add Turmeric powder , asafoetida, Chili powder, Salt and fry till the smell of masala goes out. Add Tamarind pulp, a pinch of Sugar and 1 or 2 cups of water. Bring this to boil once and then keep the stove in medium flame. Cook till the oil oozes out and the curry becomes thick. Finally add the cooked black eyed peas and cook for few more minutes. Then remove from heat.
