Eggplant and green tomato pottu kadalai kozhambu

Main Dish
2 servings
10 min
10 min
Very Easy


Number of serving: 2
2 green tomatoes

3 small Ichiban eggplant

1 medium yellow onion

1 Tablespoon turmeric powder

1 Tablespoon canola oil

1-2 Tablespoon lemon juice (adjust to taste)

1 Tablespoon brown sugar

salt to taste

for the sauce base:

4-6 Tablespoons Pottu Kadalai (roasted split bengal gram)

3-4 sun-dried tomatoes, not packed in oil

2 Tablespoons whole black pepper

2 Tablespoons dry grated coconut

3-4 dry red chilies


  • Mix the sauce ingredients in a blender base or food processor and grind to a smooth paste.
  • Add water as neededHeat oil in a pan and fry the vegetables, remove from pan and keep handy.
  • Add a little of turmeric powder, paste, sauce, water, a little salt in the same pan.
  • Simmer over medium-low heat gently until it begins to thicken, stirring constantly.
  • If the sauce is too liquid, add all favorite thickener can-namely, powder, arrowroot, cornstarch, rice powder or even pottu kadalai powder.
  • Stir in lemon juice and brown sugar to taste and slip into the fried vegetables.
  • Serve hot with rice or naan or roti.
  • Garnish with coriander, spring onion, or even curry leaves case at hand.


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