This is another authentic Chettinadu dish. The coconut based gravy is used as a side dish for dosais and Idlis. It is super yum, and this preparation never fails to impress. This curry has been a super hit in all parties that I have hosted until now:).
Brinjal – 2 medium sized, chopped into small pieces
Potato – 1 Medium sized, chopped into small pieces
Tomato – 1 Medium sized, chopped.
Onion – 1 Large, chopped finely
Ginger-garlic paste – 1 Tspn
Curry Leaves – 1 Sprig
Mustard – 1 tspn
Jeera – 1 Tbspn
To dry roast and Grind
Mustard – 1 Tbpn
Jeera – 1 Tbpn
Raw Rice – 2 Tbspn
Fenugreek – 1 Tspn
Saunf – 1 Tspn
Khus – 1 Tspn
Dry red chili – 4
Grated Coconut – 1/2 cup
Heat a pan and dry roast the following – throw in mustard, jeera, raw rice, fenugreek,khus-khus, sound one after the other. Let them roast for a minute or two.Then add in the grated coconut and dry red chili. Roast for a couple of more minutes and switch off the flame. Cool and blend in a mixer with 1/2 cup water to a smooth paste.
Now in the same pan, heat 2 Tbsp of oil. Add mustard and when it splutters, add jeera, let it roast.Add in the onions, curry leaves, and ginger-garlic paste. Saute till onions are translucent.Add the tomatoes and saute till its soft and juicy.Add the brinjal pieces and saute till soft. Now add the ground paste and 1.5 cups of water, and let it boil. When it boils, toss in the potato pieces, and cook till they are half done. Add salt and cook on low flame till the potatoes are fully done, and all the flavors in the curry come together. Add more water if you would like to loosen the gravy.
Serve with hot idli or freshly done dosais. The awesome combination I tell you!.