Kadalai Kathirikkai Kulambu (Brown Channa Kulambu with Eggplant)

1 and 1/2 Cups Brown Channa

Overnight soak the beans in water

1 Tsp Salt
5 Cups Water

In the morning filter the water, wash the beans in water again, add water and salt and cook for 3 whistles.

1 Lemon Size Tamarind
2 Cups Water

Heat tamarind and water for 5 minutes, let it cool and make tamarind water.

2 Tbsp Sesame Oil
1 Tsp Mustard Seeds
1/4 Tsp Fenugreek Seeds
1 Sprig Curry Leaves

Heat oil in a pan, add mustard seeds, when it starts to splutter, add fenugreek seeds and curry leaves saute for few seconds.

1 Cups Onion, Chopped (1 Medium Onion or 1 and 1/2 Small Onions)
20 Garlic Cloves, Chopped into 2 Pieces

Add onion and garlic and saute until the color of the onion changes, 5 minutes in medium flame.

1 and 1/2 Cups Tomatoes, Chopped (3 Tomatoes)

Add tomatoes, saute till tomatoes softens.

6 Indian Round Eggplant or 1 small Italian Eggplant

Add the eggplant and saute for a minute.

1/2 Tsp Turmeric Powder

2 Tsp Sambar Powder
2 Tsp Coriander Powder
3 Tsp Salt
4 Tsp Chili Powder

Add all the powders and mix well.

Add tamarind water, turn the heat to high and allow it to boil, once it starts boiling, turn the heat to medium and let it boil for 10 minutes.

1 Cups Water

Add cooked brown channa, water and allow it to boil in high for 5 minutes.

1/4 Cup Coconut Powder

1/4 cup cashew nuts
1/2 Cup Water

Blend coconut powder, cashews and water in magic bullet to make paste.

1 cup water

Add coconut paste, water and cook for 5 minutes.

Taste Note: Tastes Good. It needs to be little bit more spicy. I increased the red chili and noted down in the recipe. Next time it should be great.
Source: Mom