Ingredients

• Large Eggplant - 1
• Red onions - 1 large, chopped
• Some dry red chillies - baked in the oven till dark and crushed
• Tamcon 1- 2 tsps (or)
• Thick tamarind juice - 1/4 cup
• Curry leaves - A few, chopped
• Cilantro/coriander - 2 or 3 tbsp, chopped
• Salt and oil - As needed

How to Make Kozhu

• Bake eggplant in the oven (400-450 degree F) for about an hour till tender.
• Make sure you make a slit with a knife before you put it in.
• Otherwise it may burst.
• After it is cooked, remove the skin and mash it.
• Mix the red onions, tamarind, crushed red chillies, curry leaves and salt together.
• Mix very well and then add the mashed eggplant.
• Mix well, add cilantro and some oil.
• Mix everything very well.
• For presentation, you can put this mixture in a mould (jelly mould) and keep it in refrigerator for 3-5 hours.
• Serve with rice or chapattis.