I got this recipe from SUN TV"s Unnavum Aarogiyamum program. It was prepared by Chef Jacob in his "oil less cooking series". But readers beware. This is not a fat free curry as it has 3 tbsps of cashewnut paste in it. The reason I tried this was to see how the kovakkai-kadalai combination worked out and also that the recipe had no tomatoes and oil in it.
The final result was ABSOLUTELY FANTASTIC. It had such an outburst of flavor ,really very different from the other curries I normally prepare. Now it has become my new favorite and I'll be trying this more often. So, I wanted to pass on the recipe to you also so that you can give it a try. Good luck and Happy Eating!
Kovakkai/Tindora- 20 (cut lengthwise) (half steamed)
Kadalaikkai/Boiled peanuts- 1 cup
Onion- 1 (finely chopped)
cashewnut paste- 3 tbsp
cinnamon- 1" piece
chilli powder- 1 tsp (original recipe called for 2 tsp. But 1 was ok for me) turmeric- 1/4 tsp
curry leaves- 1 twig (finely chopped) salt- as required
Garam masala- 1/2 tsp
Heat pan until it's very hot. Then add the spices and saute them .Remember .....NO OIL. The cardamom will plump up a bit due to heat. Now add onions and some salt. Saute until it is light brown in color. You have to keep on sauteing every now and then as it does not have any oil and it might stick to the pan after a while.Now add curry leaves,ginger garlic paste and turmeric. Saute for a min. Then add chilli powder and saute for 2 more mins. Now add 1/2 a cup of water and mix well. Close and cook for 5 mins. After that the gravy will be a little thick. Now add kovakkai , peanuts and salt. Add nother cup of water and boil for 5 more minutes. Finally add garam masala and cashew paste. Mix well and boil to desired consistency.
This gravy goes very good with white rice, dosa and rotis.