COCONUT KHARA KOZHAMBU

COCONUT KHARA KOZHAMBU
Brinjal preparation with the flavour of coconut.
Preparation Time : 20-25 minutes
Cooking Time : 25-30 minutes
Servings : 4

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

METHOD
Slit brinjals into four without cutting through and keeping the stem intact. Heat two tablespoons til oil in a non-stick kadai. Add 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.