This is an very easy recipe to make, when you dont have any fancy vegetables to cook. This recipe needs only brinjal and potato along with some spices and coconut. I learnt about this recipe from my friend Sindhu Ramakrishnan. It tasted very delicious with rotti. It can also be had with aapam or idiyappam as well.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 2-3 people
INGREDIENTS:
Brinjal - 1 large sized
Potato - 1 large sized
Onion - 1 medium sized
Tomato - 1 medium sized
Oil - 2 tablespoon
Cinnamon - 1 small pieces
Cloves - 2 no.s
Fennel seeds- 1/2 teaspoon
Curry leaves - little
Turmeric powder- 1/2 teaspoon
Kashmiri red chilli powder/Paprika powder(optional) -1/2 teaspoon
Salt- as required
Coriander leaves - as required
MASALA PASTE:
Coconut - 4 tablespoon grated or desiccated
Dry red chilli - 3 to 4 no.s
Fennel seeds - 1 teaspoon
Cashew nuts - 6 nos
METHOD:
1. Chop onion, tomato very fine. Also chop brinjal and potatoes fine and immediately put them in water, so that they dont turn dark due to oxidization.
2. Now , take the items mentioned in the "masala paste" section and grind them with less water in to a smooth paste. If you dont have cashews, you can use 1 tablespoon of pottu kadalai/roasted gram.
3. In a pan, add 2 tablespoon of oil. Now add cinnamon,cloves,fennel seeds and some curry leaves. Add, chopped onions and fry till they change colour.
4. Now add chopped tomatoes , turmeric powder and salt. Fry them till the tomatoes turn soft.
5. Now add chopped brinjal and potatoes . Also add kashmiri red chilli powder and 2 cups of water. Kashmiri red chilli powder is not a spicy one and gives a nice colour to the gravy. It is purely optional, and you can skip it, if you dont have. Allow the gravy to boil and keep checking if brinjal and potatoes are cooked well. It may take approximately 13 to 15 minutes.
6. Now add the coconut paste which you prepared in step 2. Adjust the water consistency according to your requirement. Allow it to boil for another 5 minutes. Stir occasionally to avoid the gravy gets burnt at the bottom. Garnish with chopped coriander leaves.
7. Serve the gravy with rotti or aappam or idiyappam. !
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 2-3 people
INGREDIENTS:
Brinjal - 1 large sized
Potato - 1 large sized
Onion - 1 medium sized
Tomato - 1 medium sized
Oil - 2 tablespoon
Cinnamon - 1 small pieces
Cloves - 2 no.s
Fennel seeds- 1/2 teaspoon
Curry leaves - little
Turmeric powder- 1/2 teaspoon
Kashmiri red chilli powder/Paprika powder(optional) -1/2 teaspoon
Salt- as required
Coriander leaves - as required
MASALA PASTE:
Coconut - 4 tablespoon grated or desiccated
Dry red chilli - 3 to 4 no.s
Fennel seeds - 1 teaspoon
Cashew nuts - 6 nos
METHOD:
1. Chop onion, tomato very fine. Also chop brinjal and potatoes fine and immediately put them in water, so that they dont turn dark due to oxidization.
2. Now , take the items mentioned in the "masala paste" section and grind them with less water in to a smooth paste. If you dont have cashews, you can use 1 tablespoon of pottu kadalai/roasted gram.
3. In a pan, add 2 tablespoon of oil. Now add cinnamon,cloves,fennel seeds and some curry leaves. Add, chopped onions and fry till they change colour.
4. Now add chopped tomatoes , turmeric powder and salt. Fry them till the tomatoes turn soft.
5. Now add chopped brinjal and potatoes . Also add kashmiri red chilli powder and 2 cups of water. Kashmiri red chilli powder is not a spicy one and gives a nice colour to the gravy. It is purely optional, and you can skip it, if you dont have. Allow the gravy to boil and keep checking if brinjal and potatoes are cooked well. It may take approximately 13 to 15 minutes.
6. Now add the coconut paste which you prepared in step 2. Adjust the water consistency according to your requirement. Allow it to boil for another 5 minutes. Stir occasionally to avoid the gravy gets burnt at the bottom. Garnish with chopped coriander leaves.
7. Serve the gravy with rotti or aappam or idiyappam. !
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| Rotti with kalla veetu aviyal and some tofu ! |
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