Black Chick Pea / Kondai Kadalai Kuzhambu

     For past 3 days was busy in my mom's place, bunked my office and enjoyed my mom's recipes :) After 3 days gap, planned to post a Gravy which is one of the special and traditional gravy in my home town. If we have any function in my home town by default, this is the main dish for Lunch. Actually this gravy can be done in three different methods. The method which i use to follow will be very quick and simple one and its feels very aromatic.


INGREDIENTS
Boiled Black Chick pea - 1 cup
Chopped Onion - 2 or 3 Nos.
Chopped Tomato - 2 Nos. (Small)
Cubed sized chopped Brinjal - 3 Nos.
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twig
Hing / Asafoetida - Pinch
Small Onion - 5 or 6 Nos.
Turmeric Powder - Pinch
Tamarind Syrup - 1/4 cup
Chilli powder - 2 spoons
Coconut Pieces - 6 Pieces
Fried Gram / Pottu Kadalai / Odacha Kadalai - 1 spoon
Mustard - 1 Spoon
Salt - To taste
Oil - To granish

To Grind:
Coconut pieces with Fried gram with half a glass of water

To Garnish:
Keep a fry pan, pour a spoon of oil, add mustard, curry leaf, corainder leaf, hing and Partially smahed small onions. Fry it and keep aside

METHOD:
     Keep a pan, pour oil. add a pinch of hing, add chopped onion, saute it for 5 mins by adding a pinch of salt. Then add chopped onion along with turmeric powder, chilly powder, salt and fry it nicely. Add cubed-sized chopped brinjal and mix finely with the onion and tomato mixture. Pour the grinded items, boiled chick pea and add a glass of water. Close the pan, allow brinjal to get boiled. Then add Tamarind syrup with the mixture, let it boil for 5 mins and then add the items mentioned in "To Garnish" section. If required, add a spoon of ghee.