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10 December 2012,00:28 by
Ponmathi Srilekha.S

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KATHIRIKAI, URULAIKILANGU PULIKULAMBU

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds are brown.
  • Add the vegetables and adjust seasoning with salt and chilli.
  • Sprinkle in the turmeric powder stir-fry for a few minutes over medium heat.
  • Add the Sambhar powder, tamarind paste and tomato puree.
  • Pour in enough of water to cover the vegetables.
  • Cover and cook over medium heat, stirring till the vegetables are cooked.

INGREDIENTS

  • 300 grams chopped aubergines
  • 150 grams cubed potatoes
  • ½ teaspoon turmeric powder
  • 180 grams tomato puree
  • 2 teaspoon Sambhar powder
  • 1 teaspoon tamarind paste
  • 75 grams finely sliced onions
  • 75 grams chopped tomatoes
  • Salt, to taste

Tempering

  • 1 tablespoon Cooking Oil
  • 1 dried red chili
  • ¼ teaspoon fenugreek seeds
  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dhal
  • ¼ teaspoon asafetida powder
  • Few curry leaves

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