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