Pea Aubergine Gravy

Wash the sundakkai and remove the stem.Cut into two halves and soak in water so that the color doesn’t change.

Heat a kadai with 1 tsp of oil and saute the sundakkai till it turns light greenish white and gets shrunken & slightly reduced in quantity.

Now Pressure cook the sundakkai along with moong dal and chopped tomato .

Mean while soak the tamarind in water and extract the juice from it.Add the sambhar powder , salt and a pinch of turmeric powder to it.Keep aside.

Grind the coconut with water and make it to a paste.Set aside.

Once the sundakkai and dal gets cooked, add the tamarind extract mixture to it and let it boil for 5 – 7 mins.Add water if necessary.

Now add the coconut paste and boil for sometime till the gravy becomes thick(should not be too thick like kootu at the same time not too watery .)

If u feel the water is more, u can add little rice flour/corn flour to make it thick.

Finally, temper with all the items given under “to season”.

Healthy sundakkai poricha kuzhambu is ready to serve.

Mix with plain rice and ghee and accompany with papad /vaddam. It tastes excellent!!

Sundakkai kuzhambu with vadaam!1