Katol - a fantastic Gujrati bean curry

Katol

1 Cup black eyes bean- Soak overnight and cook in a pressure cooker
2 Medium sized tomatoes- Chopped into small pieces.
1/2 inch ball of tamrind or 1 tespoon tamrind concentrate
4 green chilies slit
1 teaspoon coriander seed (Dhaniya) powder
1/2 teaspoon Cumin (Jeera) powder
1/2 teaspoon haldi
1/2 teaspoon hing powder
1 teaspoon chili powder
1 tsp garam masala
1/2 inch piece jaggery
Few curry leaves.

For the phaaN (baghaar/tempering)
2 tsp oil
1 teaspoon mustard seeds
1 red chilli

In a pan add the soaked and boiled beans.Add the tomatoes, green chilies, haldi, dhaniya powder, jeera powder, garam masala, hing, chili powder,. Boil. Add salt. Add the tamrind concentrate or soaked tamrind ball. Continue simmering. Add the jaggery. In a small pan heat the oil. add the hing, the kadipatta,mustard, chilli and after 2 minutes and some spluttering pour over the simmering beans. cover and let simmer for a few minutes. Add chopped coriander ;leaves as a garnish.