- 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
- 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
- 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
- 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: