Ingredients:

• Eggplant – 1 (approx 200 g)
• Chilli powder – 2 tsp
• Dhania – 2 tsp
• Cumin seeds – 1 tsp
• Aniseed – 1 tsp
• Channa dal – 1 tsp
• Urad Dal – 1/2 tsp
• Red Chilli – 1
• Poppy seed – 2 tsp
• Coconut scrapings – 4 tsp
• Cinnamon – 1 small stick
• Clove – 1
• Oil for frying
• Tamarind paste – 1/2 tsp
• Tomato – 1 (medium size, cut into cubes)
• 1 tsp – Mustard Seeds
• Curry leaves and Cilantro for garnishing

Method:

1. Cut the eggplant into 2-inch cubes, wash in running water and dry using a paper towel.
2. Pour oil in a kadai and shallow-fry the eggplant pieces golden brown.
3. Dry-roast the cumin seeds, dhania, aniseed, channa dal, urad dal, red chilli and poppy seeds.
4. Add coconut scrapings to the mixture and grind to a smooth paste.
5. Heat a little oil in a vessel, add mustard, cinnamon and cloves and allow them to splutter.
6. Add the tomato and fry for a while.
7. Add some water and the tamarind paste.
8. Add chilli powder and salt to taste and the masala paste.
9. When the kozhambu starts to boil, add the fried eggplant pieces and boil for some more time.
10. Garnish with curry leaves and cilantro.
11. Serve with plain hot rice or ghee rice.

Recipe courtesy of Ranjini