Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 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.