Eggplant and green tomato pottu kadalai kozhambu

Ingredients

• 2 green tomatoes
• 3 small Ichiban eggplant
• 1 medium yellow onion
• 1 Tablespoon turmeric powder
• 1 Tablespoon canola oil
• 1-2 Tablespoon lemon juice (adjust to taste)
• 1 Tablespoon brown sugar
• salt to taste

for the sauce base:

• 4-6 Tablespoons Pottu Kadalai (roasted split bengal gram)
• 3-4 sun-dried tomatoes, not packed in oil
• 2 Tablespoons whole black pepper
• 2 Tablespoons dry grated coconut
• 3-4 dry red chilies

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Preparation

• Mix the sauce ingredients in a blender base or food processor and grind to a smooth paste.
• Add water as neededHeat oil in a pan and fry the vegetables, remove from pan and keep handy.
• Add a little of turmeric powder, paste, sauce, water, a little salt in the same pan.
• Simmer over medium-low heat gently until it begins to thicken, stirring constantly.
  
• If the sauce is too liquid, add all favorite thickener can-namely, powder, arrowroot, cornstarch, rice powder or even pottu kadalai powder.
• Stir in lemon juice and brown sugar to taste and slip into the fried vegetables.
• Serve hot with rice or naan or roti.
• Garnish with coriander, spring onion, or even curry leaves case at hand.

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