Coconut Khara Kozhambu
(from Presi’s recipe box)
Prep time: 30 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Curry
Ingredients
- • Baby brinjals 12-15
- • Sambhar onions 12-15
- • Sesame oil (til oil) 6 tablespoons
- • Salt to taste
- • Asafoetida 1/4 teaspoon
- • Mustard seeds 1/2 teaspoon
- • Split black gram skinless (dhuli urad dal) 1 teaspoon
- • Curry leaves 10-12
- • Onion ,sliced 1 medium
- • Tamarind pulp 1 1/2 tablespoons
- • FOR MASALA PASTE
- • Split Bengal gram (chana dal) 2 teaspoons
- • Dried red chillies 6
- • Coriander seeds 1 tablespoon
- • Green cardamoms 4
- • Cloves 4
- • Cinnamon 1 inch stick
- • Poppy seeds (khuskhus/posto) 1 tablespoon
- • Coconut,scraped 1/2 cup
Directions
-
Slit brinjals into four without cutting through and keeping the stem intact.
- Heat two tablespoons til oil in a non-stick kadai.
-
Ad the brinjals and sambhar onions and sauté till lightly browned.
- Add a little salt, cover and cook. Heat two tablespoons oil in a non-stick pan.
-
Add chana dal, red chillies, coriander seeds, green cardamoms, cloves, cinnamon, poppy seeds and sauté till fragrant.
-
Add coconut and sauté till the coconut is lightly browned.
-
Cool and grind to a smooth paste. Heat the remaining oil in another non-stick pan. Add asafoetida, mustard seeds, urad dal and sauté till the dal is lightly browned.
-
Add curry leaves and onion and sauté till fragrant. Add the masala paste and sauté for two minutes.
-
Add the brinjals and sambhar onions and salt. Add one cup of water and mix.
-
Add tamarind pulp and mix.
-
Cover and cook for fifteen minutes till the brinjals are cooked. Serve hot.