Follow these steps for perfect results
Brinjal
Potato
Small Onion
finely chopped
Tomato
finely chopped
Green Chili
finely chopped
Oil
Mustard Seeds
Red Chili Powder
Tamarind Paste
Curry Leaves
Coriander Leaves
finely chopped
Salt
Boil or pressure cook the potatoes and eggplant until soft.
Peel the potatoes and eggplant and mash them well. Set aside.
Heat oil in a pan.
Add mustard seeds and let them splutter.
Add curry leaves and sauté for 10 seconds.
Add finely chopped onions and sauté until translucent.
Add chopped tomatoes and green chilies, cook for 5 minutes until tomatoes soften.
Add red chili powder and mix well.
Add the mashed eggplant and potatoes.
Add water to adjust consistency and mix.
Add salt and tamarind paste.
Bring to a boil and then simmer for a few minutes.
Garnish with fresh coriander leaves.
Serve hot with rice or idiyappam.
Expert advice for the best results
Adjust the amount of red chili powder according to your spice preference.
Use fresh, ripe tomatoes for the best flavor.
Garnish generously with coriander leaves for added freshness.
Everything you need to know before you start
10 mins
Can be made a day ahead and reheated.
Serve in a bowl, garnished with coriander and a drizzle of oil.
Serve hot with rice or idiyappam
Accompany with raita or pickle
Cool and refreshing
Discover the story behind this recipe
A staple dish in Chettinad cuisine, known for its spicy and flavorful dishes.
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