Kara Kolambu

Ingredients:

Puli
Mustard seeds
Fenugreek
Chana dahl
Onion
1-2 garlic pods
Vegetable (2 med eggplants/1/2 bag of okra)
Turmeric
Chili/Coriander powder
Salt
Tomato

Directions :

Soak puli in water
In a pan, fry mustard seeds, fenugreek, chana dahl in oil. Add onion and 1-2 garlic pods.

Add vegetable (ex. Eggplant) and fry.

To the puli, add salt, turmeric, chili/cumin powder and 1 tomato. Crush the mixture with your hands. Add this puli mixture to the eggplant mixture and bring to a boil. Cook until it thickens.

Tip: To balance puli taste, add salt. If using perkanga, don’t use onions or garlic