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Kalla Veetu Kathrikkai | Spiced eggplants & potato curry

Ingredients:

  • Onion – 1 (chopped)
  • Tomato – 1 (chopped)
  • Eggplant – 1 (chopped)
  • Potato – 1 (peeled & chopped)
  • Cinnamon – 2 inch stick
  • Cardamom – 2 nos
  • Oil – 2 tbsp
  • Coriander leaves – Garnish
  • Salt

  • Ingredients: Spice paste
  • Fennel seeds – 1 tbsp
  • Fried gram – 1 tbsp
  • Cumin seeds – 2 tsp
  • Poppy seeds – 1 tsp
  • Ginger – 1 inch (chopped)
  • Green chillies – 2 nos
  • Cashewnuts – 10 nos
  • Grated coconut – 5 tbsp

Method:

  • In a wok, heat oil and fry fennel, cumin seeds, fried gram, poppy seeds. Ginger, green chillies, cashewnuts and grated coconut.
  • Cook until the lentil is brown and it is aromatic. Set aside to cool.
  • Grind this to a fine paste once it cools down.
  • In another wok, heat oil and temper with cardamom and cinnamon sticks
  • Once cardamom plumps, add the onions and salt and cook till onions turn pink.
  • Add chopped tomatoes. Mix well. Cover and cook till soft.
  • To this, add the chopped eggplants and potatoes. Cover and cook.
  • The eggplants should change colour and be mushy.
  • Add the ground spice paste to the mixture. Check for salt
  • Add more after should you want a runny consistency.
  • Switch off stove and garnish with coriander leaves
  • Serve hot with idly/dosai/aapam or idiyappam

Notes:

  • While frying the spices, you could add 3 or 4 garlic pods.
  • If you live in a country where you cannot get poppy seeds, please omit that.

Here is the recipe video of how it is made:

About Author

The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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