How to make Coconut Khara Kozhambu -
Brinjal preparation with the flavour of coconut.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Baby Brinjals (बेबी बैंगन), Sambar Onions
Cuisine : Tamil Nadu
Course : Main Course Vegetarian
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For more recipes related to Coconut Khara Kozhambu checkout Achari Baingan, Ennai Kathrikai, Vankaya Poornam, Gutti Vankaya Koora (Stuffed Brinjals) . You can also find more Main Course Vegetarian recipes like Vrat Ki Pakori Stir Fried Brinjals and Mushrooms Sweet, Spicy, Stir-Fried Mushroom Tendlya Butti
Coconut Khara Kozhambu Recipe Card
Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Coconut Khara Kozhambu Recipe
Baby Brinjals 12-15
Sambar 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 tablespoons
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
Step 1
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.
Step 2
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.
Step 3
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.
Nutrition Info
Calories : 1509 Kcal
Carbohydrates : 20.1 gm
Protein : 88.5 gm
Fat : 119.5 gm
Other : Fiber- 44.8gm
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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.
