Sundal kathirikkai puli kulambu

INGREDIENTS:

Karuppu sundal (black channa) - 1small cup
Brinjal - 2
Onion - 2
Tomato - 1
Tamarind - a small lemon size
Kulambu milagu podi - 2sp
Salt - to taste
Curry leaves - 1strand
Grated Coconut - 2sp
Mustard seeds - 1/2sp
Turmeric powder - a pinch

METHOD:

• Chop onions and keep aside.
• Soak channa in water overnight and pressure cook with 1/2sp salt for 3 to 4 whistles.
• Take the syrup of tamarind and keep aside.
• In a cooker add oil and when heated add the chopped onions and fry till it is light brown.
• Then add chopped tomato and cook till it is soft.
• Add coconut, curry leaves and kulambu milagu podi and fry once and off the stove.
• Let it cool and grind it.
• In an empty cooker add oil and when heated add mustard seeds.
• Now add half chopped onion and fry till it is brown.
• Now add sliced brinjal, salt, turmeric powder, 1sp tamarind syrup and cook till the brinjal absorbs the tamarind syrup.
• Now add the grinded mixture, cooked channa, remaining tamarind syrup,salt and let it boil for 5 mins till the raw smell leaves and the brinjal gets cooked.
• Serve hot with rice or idli.