Sesame oil - 2 tbsp
Whole black pepper - 5
Methi seeds - less than 1/8 tsp
Fennel seeds - 3/4 tsp
Cinnamon stick - a very tiny piece
Kalpasi - a tiny piece ( optional)
Ingredients fried and ground to a smooth paste
Oil - 1/2 tsp
Fennel seeds / Somph- 1 tsp
Poppy seeds / Khus Khus seeds - 1 tsp
Pottu kadalai - 1 tsp
Whole black pepper - 1/4 tsp
Jeera - 1/8 tsp
Red chilly powder - 1 tsp ( heaped)
Coriander powder - 3/4 tsp
Grated coconut - 1/4 cup
( Heat oil in a pan add all above ingredients except red chilly and coriander powder, fry till they change color. Switch off the stove and then add the dry powders, mix and let it cool. Add water and grind to a smooth paste, keep it aside)
Chopped onion - 1/4 cup
Chopped tomato - 1 medium size
Garlic - 6
Diced potato - 1 large
Chopped brinjal - 4
Salt to taste
Turmeric powder - 1/4 tsp
Curry and coriander leaves few
Heat oil in a pan and temper with above mentioned ingredients.
Add chopped onion, tomato, few curry leaves, garlic and vegetables, sauté in medium flame till combined.
Add salt, turmeric powder, ground masala paste and pour water as needed, cover and cook till the vegetables are cooked and gravy is slightly thick.
Switch off the stove garnish with chopped curry and coriander leaves.
Best served with hot Idli.
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