Ingredients:
• 1 cup – thick Coconut Milk
• 1 cup – onion, finely chopped
• 250 g – brinjal, cut into 1 cm cubes
• 250 g – potato, boiled, peeled and cubed
• 1/2 cup – tomato, chopped
• 2 cup – water
• 2 cm piece Cinnamon
• 1/2 tsp – Fennel seeds (Saunf)
• 1 tsp – garlic, minced
• 1.5 tsp – chilli powder or to taste
• 2 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 2 tbsp – oil
• salt to taste
Method:
- Heat the oil in a Kadai. Add cinnamon and fennel.
- After few seconds, add onion and garlic and fry till fragrant.
- Add all the powders, mixed to a paste with little water. Fry well.
- Add the brinjals and 1/2 tsp salt. Cover and cook on low heat till the brinjals are very soft (partially mashed)
- Add tomato. Cook till tomato is pulpy.
- Add water, salt and potato.
- When it begins to boil, lower the flame and simmer for 5 minutes.
- Add the coconut milk.
- When the Kuzhumbu begins to boil, remove from fire.
- Serve hot with Dosa, Idli, Aapam, Idiyappam or Poori