Kaali tori bendi is signature dish of my mhaav (Elder aunt). She adds green jackfruit when in season and it is had with steaming hot boiled rice. It tastes equally good even with rice noodles or dosa.
Here is what's needed:
1 cup black Pigeon pea
a small piece of peeled and chopped Potato/ Elephant foot Yam (Suran)(Optional)
1/2 cup grated Coconut
5-6 fried Red chilli
a small marble sized Tamarind
Salt to taste
6-8 Garlic pods
1) Soak the Pigeon peas overnight and pressure cook along with potato or suran if using until done.
2) Grind grated coconut,red chillis, tamarind and salt with water to smooth paste.
3) Add the ground masala to the boiled peas and give it a rolling boil before switiching it off.
4) Prepare seasoning. Slightly crush the garlic. Heat oil and add the crushed garlic to it and fry until golden. Make sure that each of the garlic is crushed else it may start spluttering. Pour the seasoning over the gravy. Mix and keep covered. The gravy tastes better as time passes by. While serving re-heat and serve hot.