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Coconut Khara Kozhambu

A delicious brinjal preparation from south India This is a Sanjeev Kapoor exclusive recipe.

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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
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Ingredients list for Coconut Khara Kozhambu

  • 16-20 Baby Brinjal
  • 6-8 tablespoons Sambar Onion
  • 1 medium Onion

Method

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  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.
  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.
  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.

Nutrition Info

Calories 918
Carbohydrates 90.3
Protein 26.7
Fat 50.1
Other Fiber 49.9gm
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