BLACK CHANNA, BRINJAL KUZHAMBU

BLACK CHANNA, BRINJAL KUZHAMBU :-

NEEDED :- BLACK CHANNA - HALF CUP, BRINJAL - 2 NOS, SMALL ONION - 6, GARLIC - 2 PODS, TOMATO - 1, SAMBAR POWDER - 2 TSP, TURMERIC - 1 PINCH, TAMARIND - 1 AMLA SIZE BALL, SALT - 1 TSP,  TO BE GRIND :- SOMPH, JEERA , POPPY SEEDS - QUARTER TSP EACH, COCONUT - 2 INCH PIECE, FOR FRYING :- MUSTARD ORID DHAL, JEERA, FENUGREEK - HALF TSP EACH. CURRY LEAVES - 1 ARK, DHANIYA - FOR DECORATION. 

METHOD :- WASH AND SOAK CHANNA FOR 8 HOURS. ADD LITTLE SALT AND PRESSURE COOK FOR 3 WHISTLES. SOAK TAMARIND IN 2 CUPS OF WATER AND SQUEEZE THE PULP. ADD SALT AND SAMBAR PWDR INTO IT. CLEAN AND CUT THE BRINJAL, ONION, GARLIC, AND TOMATO.  GROUND COCONUT, POPPY SEEDS, SOMPH, JEERA WITH ONE POD OF GARLIC AND SHALLOT. 

POUR OIL IN A PAN ADD MUSTARD, ORID DHAL, JEERA, FENUGREEK. WHEN THEY SPLUTTERS ADD CURRY LEAVES, CHOPPED BRIJAL, ONION, GARLIC AND TOMATO. SAUTE FOR SOME TIME ADD THE TAMARIND PULP. WHEN IT BOILS ADD THE COOKED CHANNA. KEEP BOILING FOR 2 MINUTES THEN ADD THE GROUND MASALA. AFTER 2 MINUTES REMOVE FROM FIRE ADD THE CHOPPED DHANIYA LEAVES. SERVE HOT WITH PIPING RICE, IDLI, DOSA & CHAPPATHI.  BOTTLE GOURD THUVATTAL IS A BEST COMBO FOR THIS GRAVY.