Coconut Khara Kozhambu A delicious brinjal preparation from south India This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Feb 2016 in Recipes Course New Update Main Ingredients Baby Brinjal, Sambar Onion Cuisine Andhra Course Main Course Vegetarian Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Coconut Khara Kozhambu 16-20 Baby Brinjal 6-8 tablespoons Sambar Onion 1 medium Onion Method Advertisment 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. 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. 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. Nutrition Info Calories 918 Carbohydrates 90.3 Protein 26.7 Fat 50.1 Other Fiber 49.9gm #Onion Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article