Aloo Baingan - Chettinad Style | Kara Kuzhambu

Prep Time: 20 min I Cooking Time: 45 - 50 min I Serve: 2 - 3

#aloo #aloorecipe #timsistastytable #baingan #eggplant

Aloo Baingan Chettinad Style/Kara Kuzhambu Recipe with Potato and Brinjal is a finger licking good recipe made the Chettinad way. The pearl onions, fresh curry leaves & coconut in the kuzhambu along with the freshly ground spice masala and sambar powder give it the rich taste. Adding jaggery & tamarind pulp, completely elevates the taste of this dish. Serve Chettinad Style Potato and Brinjal along with Steamed Rice, Cabbage Thoran and onion fritters for a complete meal.

Ingredients :-

For Onion Masala Paste :-

1.5 tsp. Coriander Seeds (whole)

¼ tsp. Fenugreek Seeds (whole)

1.5 tsp. Cumin Seeds (whole)

1.5 tsp. Black Peppercorns (whole)

1 inch Fresh Ginger Piece

10-12 Garlic Cloves (peeled)

4 Red Chilies (whole & dried)

3 - Onion, medium-size (finely sliced)

½ cup Fresh Coconut (chopped in small chunks)

½ cup/115 ml Water

For Curry :-

3 - Potatoes, med-size (peeled, cut into 1 inch thickness - finger size & thoroughly washed)

1 Brinjal, large size (cut into 1 inch thickness, thoroughly washed & dried)

5 tbsp. + 2 tsp./90 ml approx. Vegetable/Coconut Oil (divided)

1 tsp. Red Mustard Seeds (small & whole)

1 Sprig/7-8 Fresh Curry Leaves

1 cup/15-16 Shallots, med-size (peeled & washed)

2 Tomatoes, med-size (grind to purée)

Salt to taste

1 tsp. Turmeric Powder

1 tsp. Red Chili Powder

½ cup/115 ml Tamarind Pulp (tamarind without seeds, lemon sized ball soaked in ¾ cup of lukewarm water for 30 minutes. After 30 mins squeeze out the extract)

1 tbsp. Sambar Masala Powder ( I have used store bought - MTR Brand Powder)

1.5 tsp. Jaggery Powder

1 cup/230 ml Hot Water

Method :-

Heat 1 tbsp. of vegetable oil in a pan/kadai on a low-medium flame and add potatoes to the pan. Stir for 2-3 mins on low-medium flame. Cover with lid and cook for 15-20 mins until potatoes turn soft and light golden in colour on low flame. Keep stirring in intervals for even cooking

Once the potatoes turn soft and golden brown in colour, lower down the flame, dish out onto a plate and set aside (covered) for later use

To the same pan add 1 more tbsp. of vegetable oil. Add brinjal slices to the pan and stir in intervals for next 8-10 mins on low flame until brinjal turn soft and light golden in colour

Once the brinjal slices turn soft and golden brown in colour, dish out onto a plate and set aside for later use

To the same pan add 2 tsp. of vegetable oil. Add coriander seeds + cumin seeds + fenugreek seeds + black peppercorns to the pan and stir for 2-3 mins on low-medium flame

Next, add ginger + garlic cloves + red chilies to the pan and stir for another 2-3 mins on low-medium flame

Next add sliced onions to the pan and sauté for 3-4 minutes on low-medium flame until translucent

Next, add chopped coconut chunks to the pan. Mix well and stir for next 7-8 mins on low-medium flame

Once the coconut and onion colour changes to light golden brown, switch off the gas and let the masala cool down

Once cold add all the roasted ingredients + water to the grinder jar and grind to a smooth paste. Set aside for later use (covered)

Heat 3 tbsp of vegetable /coconut oil in a pan/vessel. Once hot add mustard seeds + curry leaves to the pan/vessel and stir for 1-2 mins

Add the shallots to the pan and sauté for 5-7 minutes on low-medium flame until translucent . Keep stirring in intervals for even cooking

Next, add the onion masala paste to the pan/vessel and cook for another 5-7 mins on low-medium flame. Stir continuously to avoid burning/sticking of the masala

Add tomato purée to the pan/vessel and stir for next 4-5 mins on low-medium flame

Next, add salt + turmeric powder + red chili powder to the pan. Mix well and stir for 5-7 mins on low medium flame

Next add the tamarind pulp + sambar masala powder + jaggery powder to the pan/vessel. Mix well and stir for 5-7 mins on low medium flame until oil starts separating from the masala

Add sautéed potatoes + brinjals to the pan/vessel and mix well with the masala

Next add hot water to the pan & mix gently. Cover and cook for 7-8 mins on low-medium flame until gravy thickens

Remove the lid and check if the vegetables are cooked properly and the gravy has thickened. If yes, then switch off the gas & serve hot

Time to Taste :)

Serve hot with steamed boiled rice, fried fish & chutney

Note : pls adjust the spice levels to your taste.