Brinjal and Potato Kuzhumbu

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - thick Coconut Milk
  • 1 cup - onion, finely chopped
  • 250 g - brinjal, cut into 1 cm cubes
  • 250 g - potato, boiled, peeled and cubed
  • 1/2 cup - tomato, chopped
  • 2 cup - water
  • 2 cm piece Cinnamon
  • 1/2 tsp - Fennel seeds (Saunf)
  • 1 tsp - garlic, minced
  • 1.5 tsp - chilli powder or to taste
  • 2 tsp - coriander powder
  • 1/2 tsp - Turmeric powder
  • 2 tbsp - oil
  • salt to taste

How to Make Brinjal and Potato Kuzhumbu

  • Heat the oil in a Kadai. Add cinnamon and fennel.
  • After few seconds, add onion and garlic and fry till fragrant.
  • Add all the powders, mixed to a paste with little water. Fry well.
  • Add the brinjals and 1/2 tsp salt. Cover and cook on low heat till the brinjals are very soft (partially mashed)
  • Add tomato. Cook till tomato is pulpy.
  • Add water, salt and potato.
  • When it begins to boil, lower the flame and simmer for 5 minutes.
  • Add the coconut milk.
  • When the Kuzhumbu begins to boil, remove from fire.
  • Serve hot with Dosa, Idli, Aapam, Idiyappam or Poori