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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Eggplants(diced, Khathirikka) - 2 medium
- Drumstick(cut into the size of an index finger, medium size) - 1 -
- Potato(cut into cubes, medium) - 1 no
- Grated Coconut - 1/2 cup
- Onion(finely chopped, medium) - 1/2 no
- Tomato(diced, medium) - 1 1/2 nos
- Ginger(finely chopped) - 1 1/2 ts) -
- Coriander powder - 2 tsp
- Chilly powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Salt(As reqd) -
Ingredients
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Instructions
- Half cook the vegetable separately.
- Take a pan and fry the coconut till it turns sightly brown.
- Add the coriander, chilly powder and turmeric powder and fry them till the raw smell disappears.
- Allow it to cool and grind them into a fine paste with little water.
- Heat oil in a pan or a kadai.
- Add the chopped onions and saute for a while.
- Once they turn translucent, add the tomatoes and close the lid for a while so that the tomatoes are well cooked and becomes mushy.
- Add the fine paste of coconut and the half cooked vegetables.
- Add salt as required.
- Allow them to cook for sometime.
- Once it starts bubbling, put off the fire.
- :- Serve with chappathis and/or rice.
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