Brinjal and Snakegourd ozhichu curry with coconut

Ingredients:-

  1. Coconut oil – 2 tbsps.
  2. Mustard seeds – 1 tsp.
  3. Uluva – 1/4 tsp.
  4. Thinly sliced shallots – 3/4 cup
  5. Greenchillies – 2 to 3 numbers; slit
  6. Curry leaves – a few
  7. Coriander powder – 1 level tbsp.
  8. Red chilly powder – 3/4 heaping tbsp.
  9. Turmeric powder – 1/2 tsp.
  10. Snakegourd – 1 cup; cubed
  11. Brinjal – 1 cup; cubed
  12. Grated coconut – 1 cup
  13. Water – 2 cups
  14. Sugar – 1/2 tsp.
  15. Salt to taste

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Shallots – 4 numbers; thinly sliced

Method:-

  1. Heat coconut oil & splutter the mustard seeds. Add the uluva and fry for a minute. Add the curry leaves, sliced shallots & greenchilly. Cook till the shallots turns golden brown in colour.
  2. Add all the masala powders & fry for a minute. Stir in the snakegourd and  brinjal cubes and fry for 5 minutes.
  3. Grind the grated coconut to a very smooth paste adding 1/2 cup of water, little by little. Add this coconut paste, 2 cups of water and salt. Bring the mixture to a rolling boil.
  4. Cover cook for 25-30 minutes or till the veggies are cooked. Add sugar and mix.
  5. Heat 1 tbsp. of oil in a wok & fry the shallots till golden brown in colour. Pour this over the curry and mix.
  6. Serve hot with rice.
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This entry was posted in Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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