Chettinad Kathrikai Ketti Kozhambu

Recipe by
Total Time:
30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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Ingredients

  • 250 gms. purple brinjals
  • 10 ml. oil
  • 3 gms. fennel seeds
  • 120 gms. onions
  • 2 gms. fenugreek
  • 100 gms. shallots
  • 2 green chillies (deseeded)
  • 2 gms. turmeric
  • 20 gms. coriander powder
  • 250 gms. tomatoes
  • 15 gms. tamarind pulp
  • 2 gms. asafoetida
  • 20 gms. garlic
  • 10 ml. oil
  • Salt to taste
  • 2 sprigs curry leaves

How to Make Chettinad Kathrikai Ketti Kozhambu

  • Heat oil. Add fennel, fenugreek, cumin, chopped onions, sliced shallots and garlic.
  • Saute till onion is well cooked.
  • Add green chillies, cut into halves, seeds removed, curry leaves, chopped tomatoes, turmeric, chilli and coriander powder.
  • Saute for another 5 mins.
  • Add tamarind pulp (soaked in 300 ml. of water, pulped and strained), asafoedia and cubed brinjals (steeped in water to avoid discolouration) and salt.
  • Cook till the gravy is slightly black.

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