Method:

Rinse cow peas (alasande kalu) in water, Pressure cook it for 5 to 6 whistles by adding 1 1/2 cup of water, until it is done ( take care it must not be mushy) and keep ready.

Remove the skin of Knol khol (navil kosu) chop it and keep ready as shown in the above image. Keep all the ingredients ready to start.

Heat a pan by adding oil in it, when it is hot add mustard, allow it to splutter, add curry leaves and onion, saute until it gets translucent.

Add Knol khol (navil kosu) into it, fry for a while

Add sambar powder, turmeric powder and salt to taste. Fry until you get a fresh aroma.

Add cooked cow peas (alasande kalu) into it combine add water if necessary or the water in cooked cow peas (alasande kalu) is enough to be done or add little water to cook if necessary. Pressure cook it again for 1 whistle.

When the pressure of the pan settle down by its own, open the lid of the pan, bring the curry to a thick in consistency, the water in the curry must absorb in the curry fully. Finally add grated coconut and coriander,

Combine it with the curry, saute for 3 min. remove from the flame.

Enjoy nutritious traditional Navil kosu, alsande palya as a side dish for rice or roti’s.

Note –

You can soak cow peas (alasnde kalu) for over night and  pressure cook in short time.

Add sambar powder to adjust to your taste.

Adding grated coconut is optional, you can add just chopped coriander.

You can also try with – veggies like beetroot or semebadanekayi (chayote) or potatoes with cow peas following the same procedure.