Monisha's Ginjil Pulusu

Soak black channa overnight. Pressure-cook it with little salt.

Grind cocnut, sambar Pd, tamarind, onion, tomato, cilantro and salt

Take oil in a pressure cooker, fry mustard, jeera, curry leaves, urad
dal(1/2 tsp), channa dal(1/2 tsp), 2-3 red chillies, ginger and garlic
Paste.

Once g&g paste is fried well, add the ground masala. Fry for a while.
Add eggplant and potato.

Add cooked channa with the water to the right consistency, Taste and add
Salt if required.

Pressures cook again or cook in low heat till the vegetables are done. (I usually pressure-cook again. Texture of channa doesn't change even if you pressure cook twice.) and the pulusu is ready.

After the curry is ready, add the fried dry fish (nethili) to it for an awesome variation.