Kathirikaai sundal kozhambu/Brinjal chickpeas curry

Ingredients:

• Chickpeas - 1/2 cup
• Brinjal - 4 medium size(sliced)
• Onion - 1/2 medium(chopped)
• Curry leaves - few
• Mustard seeds - 1/2 tsp
• Chana dhal - 1/2 tsp
• Urad dhal - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Tamarind juice - 1/2 cup
• Salt - to taste
• Oil - 3 tsps
• Coriander leaves - for garnishing

To grind:

• Onion - 1/4 cup
• Red chilies - 4
• Curry leaves - few
• Coriander powder - 3 tsps
• Coconut - 5 tsps

Method:

1. Soak the chickpeas for 5-6 hrs and pressure cook it.
2. Fry the items given under "To grind" in 1 tsp oil and grind to a smooth paste.
3. Heat the pan. Add oil and once the oil is hot, splutter mustard seeds. Add chana dhal, urad dhal, turmeric powder and fry for 30 secs.
4. Add curry leaves, chopped onions and saute till the onion turns golden brown.
5. Add brinjal and cook till the brinjal becomes soft.
6. Add the ground paste, 1 cup water, salt and cook till it comes to one boil.
7. Add the tamarind paste and cook till the curry becomes thick.
8. Finally add the cooked chick peas and cook for 5 mins.
9. Garnish it with coriander leaves.
10. Serve with hot plain rice.