Karamani Katrikkai Kootu

Wash and soak black eyed pea in warm water for 30 min - 1 hour. Once done, drain and pressure cook with a pinch of salt to 2 /.3 whistles till just done, but not mushy. Drain the water and reserve it.

Wash and pat dry the brinjals. Cut into 1 inch long batons and reserve in warm salted water. Heat 1 tsp of oil. Roast all the ingredients except coconut and asafoetida one by one till they are slightly roasted.

Cool and grind with 1/4 cup water to a thickish paste.

In the same pan, heat the remaining oil. Prepare the tempering with the mustard and curry leaves. Once the spluttering comes down, add the cut brinjals, turmeric and saute for 5 - 6 mins till the oil coats the brinjal.

Now add requisite salt and sprinkle little water. Cover and cook till brinjals are cooked, but firm, about 8- 10 mins on medium heat.

Once they are done, add the masala paste, and saute till the raw smell disappears and the oil begins to leave the sides

Once masala paste is cooked, add the cooked lentils, and 1/4 - 1/2 cup salt and mix well. Cover and cook for further 6 - 8 mins till done and a wonderful nutty aroma emerges and you get a thickish gravy. Serve hot with rice and ghee