Coconut Khara Kozhambu

Ingredients

• 12-15 baby brinjals
• 12-15 sambhar onions
• 6 tablespoons sesame oil
• Salt to taste
• ¼ teaspoon asafoetida
• ½ teaspoon mustard seeds
• 1 teaspoon split skinless black gram 
• 10-12 curry leaves
• 1 medium onion, sliced
• 1½ tablespoons tamarind pulp

• 2 teaspoons split Bengal gram (chana dal)
• 6 dried red chillies
• 1 tablespoon coriander seeds
• 4 green cardamoms
• 4 cloves
• 1 inch cinnamon stick
• 1 tablespoon poppy seeds (khuskhus)
• ½ cup scraped fresh coconut

Method

1. Slit brinjals into four without cutting through and keeping the stem intact.  
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve hot.

Nutrition Info