Kathrikka Masala Kozhambu

Recipe by
Total Time:
15-30 minutes
Serves: 2
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 Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • Eggplant - 1 (approx 200 g)
  • Chilli powder - 2 tsp
  • Dhania - 2 tsp
  • Cumin seeds - 1 tsp
  • Aniseed - 1 tsp
  • Channa dal - 1 tsp
  • Urad dal - 1/2 tsp
  • Red chilli - 1
  • Poppy seed - 2 tsp
  • Coconut scrapings - 4 tsp
  • Cinnamon - 1 small stick
  • Clove - 1
  • Oil for frying
  • Tamarind paste - 1/2 tsp
  • Tomato - 1 (medium size, cut into cubes)
  • 1 tsp - mustard seeds
  • Curry leaves and cilantro for garnishing

How to Make Kathrikka Masala Kozhambu

  • Cut the eggplant into 2-inch cubes, wash in running water and dry using a paper towel.
  • Pour oil in a kadai and shallow-fry the eggplant pieces golden brown.
  • Dry-roast the cumin seeds, dhania, aniseed, channa dal, urad dal, red chilli and poppy seeds.
  • Add coconut scrapings to the mixture and grind to a smooth paste.
  • Heat a little oil in a vessel, add mustard, cinnamon and cloves and allow them to splutter.
  • Add the tomato and fry for a while.
  • Add some water and the tamarind paste.
  • Add chilli powder and salt to taste and the masala paste.
  • When the kozhambu starts to boil, add the fried eggplant pieces and boil for some more time.
  • Garnish with curry leaves and cilantro.
  • Serve with plain hot rice or ghee rice.

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