PREP TIME: 15 Mins
COOKING TIME: 15 Mins
Ingredients – to roast and grind
Fennel seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Dry red Chilli – 4
Cashews – 10
Roasted gram – 1 teaspoon
Coconut – 3 teaspoons
Onion – 1 Chopped
Ingredients – for gravy
Tomato – 1 chopped
Potato – 1 cubed
Eggplant – 1 medium size (same quantity as chopped potato)
Urad dal – 1/2 teaspoon
Curry Leaves – 1 sprig
Oil – 2 teaspoons
Salt – to taste
STEP 1: Add oil to a pan and roast all the ingredients given under “Ingredients – to roast & grind” until golden brown. Grind all the ingredients together making a smooth paste.
STEP 2: In a pan, heat oil add urad dal, curry leaves and chopped vegetables.
STEP 3: Let the potato and eggplant cook in the oil for 2 minutes and then add the chopped tomatoes. Add 100 ml water, cover and cook till the vegetables are cooked.
STEP 4: Add the spice paste and 1 cup of water. (You can add more water if the gravy is too thick)
STEP 5: Mix well, add salt and let the mixture cook for 5 – 7 minutes. Turn off the heat and transfer to serving dish.
TIP: This avail can be served with idli, dosa, chapathi, rice or idiyappam.