Potato & Eggplant Gravy – Kathirikai & Urulai Kilangu Avial

Potato Avial Final 1

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

Procedure

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.

Potato Avial 1 Potato Avial 2 Potato Avial 3 Potato Avial 4 Potato Avial 6 Potato Avial 7 Potato Avial 5 Potato Avial 8 Potato Avial 9 Potato Avial 10 Potato Avial Final 2

TIP: This avail can be served with idli, dosa, chapathi, rice or idiyappam.

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