CHICKPEAS BRINJAL CURRY/ KONDAKADALAI KATHIRIKKAI KULAMBHU

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INGREDIENTS : 

Chickpeas- 1 cup
Brinjal - 100 gms
Sambar Powder - 2 tsps
Turmeric powder - 1 tsp
Kuzhambu milagai podi - 1 tsp
Curry leaves
Salt to taste

Red Chillies - 3
Mustard , Jeera - 1 tsp each
Onion -  1 chopped
Tomato - 1

STEPS TO BE FOLLOWED : 

1) Soak chickpeas over night and pressure cook chickpeas and keep aside .
2) Heat oil in a kadai . Once hot , add mustard ,red chillies and jeera . When it splutters , add onions and saute till tender . Then, add brinjal saute for 5 minutes and sprinkle little water and cook till it softens.

3) Add the grinded masala, Kulambhu milagai powder, turmeric powder and salt. Saute it well .

4) Add the tamarind  water, bring it to boil. 

6) Add boiled chickpeas and cook in slow flame till the oil separates out .

Serve hot with rice .