Eggplant Potato Alkaline Broth Recipe
A vegetarian Chettinad recipe with brinjal (baingan / eggplant) - cubed, potato (aloo) - cubed, shallots - finely chopped. Ready in 1h 10m, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
10 steps- 1
To begin the preparation of Kathirikai Urulaikizhanghu Kuzhambhu, in a medium sized pan, heat oil over medium heat
tamarind - lemon sized - 2
Once the oil is hot, add mustard seeds
methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1 teaspoon) - 3
Once the mustard seeds splutter, Add the remaining ingredients mentioned under tempering to the oilFry until the urad dal turns slightly brownishAdd chopped onions and cook until they are translucentAdd chopped tomatoes and cook until they become tenderNow, add cubed Brinjals and potato to the mixture in the panAdd sambar powder, chili powder and salt to the mixture
brinjal (baingan / eggplant) - cubed(6)potato (aloo) - cubed(1)shallots - finely chopped(15)tomato - finely chopped(1)sambar powder(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)salt(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 4
Stir them well so that the vegetables are evenly coated with the spice blend
- 5
Cook with the lid covered until brinjals and potato become tender
brinjal (baingan / eggplant) - cubed(6)potato (aloo) - cubed(1) - 6
Heat a ½ cup of water and add tamarind to the hot water
1/ water(2 cup)tamarind - lemon sized - 7
Extract tamarind juice and set asideAdd the extracted tamarind juice to the blend in the pan
tamarind - lemon sized - 8
Add 2 cups of water to the gravyCook the curry over low heat until Brinjals and Potatoes are cooked well
brinjal (baingan / eggplant) - cubed(6)potato (aloo) - cubed(1)1/ water(2 cup)curry leaves - handful - 9
Simmer the curry till the oil separates from the gravy
curry leaves - handful - 10
Serve the Kathirikai Urulaikizhanghu Kuzhambhu with hot rice and fried pappad
Rate this recipe
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Eggplant Potato Alkaline Broth Recipe
A vegetarian Chettinad recipe with brinjal (baingan / eggplant) - cubed, potato (aloo) - cubed, shallots - finely chopped. Ready in 1h 10m, serves 4.
Curated byRamesh Kumar🇮🇳
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Directions
10 steps- 1
To begin the preparation of Kathirikai Urulaikizhanghu Kuzhambhu, in a medium sized pan, heat oil over medium heat
tamarind - lemon sized - 2
Once the oil is hot, add mustard seeds
methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1 teaspoon) - 3
Once the mustard seeds splutter, Add the remaining ingredients mentioned under tempering to the oilFry until the urad dal turns slightly brownishAdd chopped onions and cook until they are translucentAdd chopped tomatoes and cook until they become tenderNow, add cubed Brinjals and potato to the mixture in the panAdd sambar powder, chili powder and salt to the mixture
brinjal (baingan / eggplant) - cubed(6)potato (aloo) - cubed(1)shallots - finely chopped(15)tomato - finely chopped(1)sambar powder(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)salt(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 4
Stir them well so that the vegetables are evenly coated with the spice blend
- 5
Cook with the lid covered until brinjals and potato become tender
brinjal (baingan / eggplant) - cubed(6)potato (aloo) - cubed(1) - 6
Heat a ½ cup of water and add tamarind to the hot water
1/ water(2 cup)tamarind - lemon sized - 7
Extract tamarind juice and set asideAdd the extracted tamarind juice to the blend in the pan
tamarind - lemon sized - 8
Add 2 cups of water to the gravyCook the curry over low heat until Brinjals and Potatoes are cooked well
brinjal (baingan / eggplant) - cubed(6)potato (aloo) - cubed(1)1/ water(2 cup)curry leaves - handful - 9
Simmer the curry till the oil separates from the gravy
curry leaves - handful - 10
Serve the Kathirikai Urulaikizhanghu Kuzhambhu with hot rice and fried pappad
Rate this recipe
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