Karamani Kozhambu

Karamani 1 cup
Brinjal 5-6 nos( ladies finger can also be used)
Tamarind 1 lemon size ( Squeeze and take pulp)
Onion chopped 2 medium
Tomato Chopped 1 medium
Garlic 4-5 cloves
curry leaves few
mustard and urud dhall - 1 tsp for seasoning
chilli powder - ( Home made) - 3-4 tbsp
sambar powder - 1 tsp
coconut grated 2 tbsp
salt, water and oil as required

Method:

1. In a Pan Roast karamani and pressure cook it for 3 whistle.keep aside

2. In a Vok Add oil and season it with mustard and urud dhall.

3. Now add onion and garlic cloves, curry leaves and fry them until cooked, Add tomatoes to this and stir again.

4. When it blends well add brinjal and fry it till cooked.

5. To this add home made chilli powder which is prepared in all your houses for kozhmanbu and pour the tamarind pulp to this. add required water , salt and leave it to a boil.

6. When it boils well add the boiled karamani with its water to the boiling kozhambu and close the lid.

7. On the other hand, in a mixie jar add 1/2 onion pieces, sambar powder and coconut and grind it into a paste.

8. Now add this ground paste to the boiling content and leave it for another boil and wait till its cooked without raw smell.

9. Serve hot with Rice, use ghee to add more taste.