Ingredients

• 1 kg. brinjals
• 300 gms. potato cubes, fried
• Grind to a paste:
• 20 gms. fried gram dal
• 50 gms. cashewnuts
• 20 gms. khus khus (poppy seeds)
• 30 gms. garlic
• 50 gms. shallot
• ½ coconut
• 3 gms. cumin seeds
• 3 gms. aniseeds
• 3 gms. garam masala whole
• 8 green chillies
• 15 gms. ginger
• 150 gms. coconut oil
• 2 gms. cinnamon
• 2 gms. star anise
• 3 gms. fennel
• 200 gms. onion cubes
• 25 gms. garlic
• 1 sprig curry leaves
• 200 gms. tamarind (chopped)
• 8 gms. turmeric powder
• Salt to taste

How to Make Chettinad Kathrikai Avial

• Grind to a fine paste all the ingredients specified above.
• Heat oil in a handi, crackle cinnamon, star anise and fennel.
• Add onion, garlic, curry leaves and sauté well.
• Add tomatoes and turmeric powder and cook well.
• Add salt and ground masala and cook till the raw flavor is gone.
• Add fried brinjals and potato cubes, bring to a boil and simmer.
• Serve garnished with fried curry leaves and chopped coriander leaves.