How to make Coconut Khara Kozhambu -
A delicious brinjal preparation from south India
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Baby Brinjal, Sambar Onion
Cuisine : Andhra
Course : Main Course Vegetarian
For more recipes related to Coconut Khara Kozhambu checkout Achari Baingan, Ennai Kathrikai, Vankaya Poornam, Coconut Khara Kozhambu . You can also find more Main Course Vegetarian recipes like Tamdi Bhaji (Lal Maath Sabzi) Makhanwala Paneer Methi Papad ki Sabzi - SK Khazana Achari Shalgam Aur Gajar Ka Shaag
Coconut Khara Kozhambu Recipe Card
The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Coconut Khara Kozhambu Recipe
Baby Brinjal 16-20
Sambar Onion 6-8 tablespoons
Onion 1 medium
Curry leaves 10-12
Tamarind 2 lemon sized ball
Mustard seeds 1/2 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Asafoetida 1/4 cup
Salt to taste
FOR MASALA PASTE
Split Bengal gram (chana dal) 2 teaspoons
Whole dry red chillies 6 whole pods
Coconut scraped 1/2 cup
Cloves 4
Poppy seed (khuskhus) paste 1 tablespoon
Method
Step 1
Wash brinjals and wipe them dry. Slit them into four without separating, keeping the stem intact. Sauté in two tablespoons of oil till three fourth done. Peel, wash and slice onion finely. Wash curry leaves and pat them dry.
Step 2
Soak tamarind in two cups of warm water, remove the pulp, strain and keep aside Heat two tablespoons of oil in a pan and roast all the ingredients for the masala paste till light brown. Cool and grind to a smooth paste with little water. Heat remaining oil in a kadai, temper with mustard seeds, urad dal, asafoetida and curry leaves. Add sliced onion and fry till it becomes transparent.
Step 3
Add the tamarind pulp, salt, masala paste and fry for a minute. Add one cup of water and bring to boil. Continue cooking for another five minutes. Add the fried brinjals and simmer till it thickens. Serve hot with steamed rice or chapati.
Nutrition Info
Calories : 918 Kcal
Carbohydrates : 90.3 gm
Protein : 26.7 gm
Fat : 50.1 gm
Other : 49.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
