3/4th cup cow peasred chawli, washed & soaked for 8-12 hours
1green chillislit (deseed to tone down the spice if you wish)
2-3teaspoonsgrated/powdered jaggeryadjust to taste
1marble size ball of tamarind soaked in 2-3 tablespoons of water
3teaspoonshuli powder (adjust to taste) recipe on the website
salt to taste
For the seasoning
1sprig curry leaves
Discard the water in which the cow peas were soaked. Refresh with fresh water once and transfer to a pressure cooker. Add enough water to cover the peas, add salt to taste and pressure cook on a full heat for 2-3 whistles or till tender. Transfer the cooked peas into a bowl and retain the cooking stock (the water) in the cooker.
Wash the field marrow, cut into half (lengthwise) and remove the pith and seeds. There is no need to peel it. Cut again into cubes and add these to the cooker. Add a little water if required, the green chilli and pressure cook on a full heat for 1 whistle. Let the cooker cool down again before you open it.
Extract a thick juice from the soaked tamarind and add the spice blend (huli powder) to it. Transfer this mixture to the pressure cooker and bring the curry to a boil. Adjust the spice, salt & tamarind accordingly. Add the jaggery too. You should be able to taste a fine balance of sweet-sour-salty-tangy. Turn off the heat
In a small pan meant for seasoning, heat the oil. Add the mustard seeds and when they stop spluttering, add the curry leaves and fry them for a few seconds. Pour this into the prepared curry and cover the pan immediately.