How to make Coconut Khara Kozhambu -

A delicious brinjal preparation from south India

Sanjeev Kapoor

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 Lal Saag and Soya ki Sabzi Urad Dal Soya Keema Tawa Vegetables Urulai Kizhangu Podimas

Coconut Khara Kozhambu

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


  • 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


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.

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MasterChef Sanjeev Kapoor

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 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.