Ingredients
Scale
For the Masala Paste
- 1/4 cup fresh coconut
- 6 Cashew nut
- 1 teaspoon poppy seeds
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 inch piece cinnamon
- 2 cardamom
Other Ingredients
- 1 teaspoon gingely oil (Indian sesame oil)
- 1 onion, chopped (1/2 cup)
- 2 ripe tomatoes, chopped (1/2 cup)
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 4 brinjals, diced
- 1 big potato, peeled and diced
- 3–4 sprigs coriander leaves
Instructions
- Grind the fresh coconut, cashews, cumin seeds, white poppy seeds (khus khus), fennel seeds, cinnamon, cardamom to a fine paste. Add 1/2 cup of water while grinding. Set aside.
- Heat oil in a pan and add in the fennel seeds. Add in the chopped onions and saute till the onions are soft.
- Add in the chopped tomatoes. Add in the salt, turmeric powder and chilli powder. Saute till the tomatoes are cooked and reduced.
- Add in the masala paste and 2 cups of water. Add in the veggies and let it simmer for 15 minutes with a lid on top. Stir once in a while to avoid scorching at the bottom.
- Once the veggies are cooked, remove from heat and add in the coriander leaves
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Tamilnadu