Brinjal-Potato Poricha Kuzhlambu/ EggPlant-Potato Poricha Kuzhlambu / Kathirikai-Urulaikizhlangu Poricha Kuzhlambu

Ingredients

Indian Eggplant/Brinjal - 3 nos small size
Potato - 2 nos small size
Big Onion - 1 no
Tomato - 1 no
Garlic - 4 pods
Coriander leaves - 3 strands
salt for taste
Oil - 1 ts

Spice Powders

Turmeric pwd - a pinch
Chili Coriander pwd - 1 ts
Coriander pwd - 2 ts
Cumin pwd - 1/2 ts


Tempering

Mustard - 1/4 ts
Cumin Seeds - 2 pinch
Fenugreek Seeds - 10 nos
Curry Leaves - 1 twig

To Grind

Coconut - 4 ts
Fennel Seeds - 1/4 ts
Coriander leaves - 10 strands

Method

1. Finely chop the Onion,tomatoes,cursh the garlic and cut the potato and Eggplant/brinjal in 1/2 inch size.

2. Grind the items given in the To Grind List and keep aside.

3. In a thick bottomed pan add a ts of oil and temper the items given in the Tempering list, then add the crushed garlic,onion and saute it, wait till the onion are soft and turns translucent then add the brinjal/Eggplant and potato fry for 3mins in medium flame.

4. Then add the chopped tomatoes and fry for 2mins then add all the spice pwd given the list. saute it for 2mins, once the raw smell goes off,add 2 1/2 cup of water, and close the lid, turn the heat to high.

5. Cook for 5mins, once the water is reduced to half reduce the flame to medium and add the ground masala let it boil for 5mins then sprinkle some coriander leaves and switch off the gas.

This Poricha Kuzhlambu goes well with Rice.