Chettinad Aviyal

Ingredients

Brinjal : 5
Carrot : 1
Potato : 2
Onion : 2
Tomato : 3
Salt : to taste
 

To Grind

Coconut : half portion
Green chilli : 5
Saunf : ½ tsp
Garlic : 2 cloves
Roasted gram : 1 tbsp
Oil : 2 tsp

For Seasoning

Oil : 3 tbsp
Curry leaves : a little
Bark of cloves : 1 piece
 

Method

Cut brinjal, potato and carrot into small pieces.
Cut onion and tomato into fine pieces.
Heat oil in a frying pan and fry the items to be ground for 2 minutes.
Grind them, when cool.
Heat 3 tbsp oil in a frying pan, add curry leaves and bark of cloves.
Add onion, sauté for a minute.
Add tomato, cut vegetables and fry well.
When the vegetables are ¾ cooked, add salt, ground paste with 2 cups of water.
Remove from fire when it has boiled well

This recipe is taken from the book "Kuzhambu Vagaigal" by Revathi Shanmugam published by Kannadhasan Pathippagam