kathirikai-karamani kulambu

Ingredients:
1. 1 cup karamani(black eyed peas)
2. Tamarind - Lemon size
3. 1 small onion, finely chopped
4. 1/4 kg small brinjal, cut lengthwise
5. 1/2 tsp each of channa dal, mustard seeds and urad dal
6. 2 red chillies
7. 1/4 tsp methi seeds
8. a sprig of curry leaves
9. 1/4 tsp turmeric powder
10. a pinch of hing
11. 1 tbsp chilli powder
12. salt - to taste
13. 2 tbsp sesame Oil

Method:
1. Soak Black eyed peas overnight and cook till they are tender.
2. Soak tamarind in water for 15 minutes and extract the juice.
3. Heat in a pan, add channa dal, urad dal, mustard seeds and red chillies.
4. Once it splutters add methi seeds, curry leaves and hing.
5. Add finely ch0pped onion, fry till it turns translucent.
6. Add brinjal and fry for 3 to 5 minutes.
7. Add turmeric powder, chilli powder and fry till the smell of masala goes off.
8. Add 2 cups of water and cook the brinjal until it is half done.
9. Add tamarind juice and salt. Cook until the brinjals are completely done and the raw flavor of tamarind in gone. At this stage the oil oozes out and the kulambu becomes thick(if it is not thick, mix1 tsp of rice flour with water and add it to the boiling kulambu).
10. Finally add the cooked black eyed peas and bring it to a boil.
11. Serve hot with boiled rice and vegetable poriyal.