thuthuvalai thuvaiyal - Healthy Thuvaiyal recipe

This time when I went for holiday I had a list of things to try / do in India. Thuthuvalai is one of it as I don't get it in Singapore. My dad eats thuthuvalai podi everyday. He swears that it cures his cold spell. I love the store bought podi my mother brought it last time when she visited me. This thuvaiyal goes well with rice / idli or dosa. English name for this is Pea Eggplant  or claiming brinjal

Thuthuvalai leaves - 1 cups (after removing leaves only)
Coconut - 3 tablespoons
Bengal gram dhal - 1.5 tablespoon
Tamarind - marble size
Sat to taste
Red chillies - 3-5
Garlic - 2 pods
Oil - 4 teaspoon
Mustard seeds - 1/4 teaspoon
Urad dhal - 1teaspoon
Curry leaves - 10

Heat 1 teaspoon oil red chilli and fry till crisp. Remove it and keep it aside. Add Coconut, bengal gram dhal, Garlic and thuthuvalai leaves.
Fry till leaves are cooked. Add Salt, tamarind and required water. Grind to smooth paste. 
Heat rest of the oil and add mustard seeds, urad dhal, curry leaves. Fry till dhals are brown in color. Add this thuvaiyal to that and fry for 2 mins. 
Serve hot with rice or idli