2 tsp til oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2-3 red chillies, broken into pieces
1 sprig curry leaf
1. Wash and soak karamani overnight. Next day, cook to softness in a pressure cooker. When cool, mash lightly.
2. Heat oil, add seasonings in the order given and when curry leaves are done, add onions (if too big, cut them into slices) and fry to a light brown. Add turmeric powder and coriander powder, stir fry.
3. Add cooked karamani and salt, simmer for a while. Remove from fire, add lime juice and mix.