Spicy Potato Curry for Rice (Homecook Recipes)

Here is the another followed Recipe came out excellent.....

INGREDIENTS U NEED:

1.Potatoes - 2 (peel the skin)
2.Red onion -1 medium size  (Chopped finely)
3.Tomatoes - 2(Chopped very finely)
4.Tamarind - a small lemon size
5.Dry Red chilis - 3
6.Curry leaves - 8
7.Garlic - 3
8.Mustard  - 1/2 spoon
9.Fenugreek - 5 seeds
10.Asafoetida powder - 1/4 spoon
11.Butter - 2 spoons
12.Oil - 4tbsp's

List of Powder's:

1.Turmeric Powder-a pinch
2.Chilly Powder-1 tbsp
3.Coriander Powder-2 tbsp
4.Cumin Powder-1/2 tsp
5.Curry Leaves Powder- 2 tsp (Optional)
6.Pepper Powder-1/2 tsp

METHOD OF PREPARATION:

• In a thick Bottomed Pan, heat 4tbsps of oil.Add mustard,when it cracks add fenugreek seeds, curry leaves, garlic and red chili fry them well.
• Now add Finely Chopped onions, saute them till they turn translucent and add finely chopped tomatoes, saute the tomatoes along with onions, till they mix up along. You got to saute for atleast 3-4 minutes, till they mix up.
• Now add Salt to taste and all the Powders mentioned in the order, fry them well for 2mins or till the oil comes out seperately.
• Now add cubically chopped potatoes and mix them well with all the masala.
• Add 1/2 a cup of Tamarind water and close the kadai with a lid,slower the flame,let the potatoes get half-cooked,After10 minutes open the lid, add the butter and close the lid.
• After 5 minutes,the potatoes would have cooked and the spicy potato curry is ready.

GOES WELL WITH:

   Plain white rice

RATING:
****

Ennaikathrikai(Veetu samayal)

INGREDIENTS:

1.Brinjals-5
2.Onion-1(Chopped)
3.Curry leaves-Few
4.Tomato-1(Chopped)
5.Tamarind paste-1tbs
6.Jaggery-1/4tbs
7.Salt as needed
8.Oil

GRIND:
Uradhal-1tbs
Channa dhal-1tbs
Shredded coconut-2tbs
Cumin-1tbs
Corriander seeds-3/4tbs
Peanuts-11/2tbs
Sesame seeds-1tbs
Cloves-3
Cinnamon-1
Peppercorns-1/4tbs
Methi seeds-1/4tbs
Red chilli-10

Dry roast all the ingredients  untill golden brown,cool it and grind into fine paste by adding very little water,tamarind paste,jaggery and enough salt.

METHOD OF PREPARATION:

• First make slits in the brinjal like a plus sign,do not remove the top off and stuff the ground paste into the brinjals and set them aside.
• Heat oil in a pan,add mustard,onion,curry leaves with turmeric powder and saute it for few mins.
• Now add stuffed brinjals and the remaining ground masala and fry it for 5mins.
• Then add tomatoes and fry for few mins and add enough water and salt, cover and cook on the medium flame for about 30mins or untill oil comes up.
• Finally garnish with corriander leaves.

GOES WELL WITH:

    White rice

RATING:
*****

Kathrikai/Brinjal Puli Kuzhambu(Ensamayalarayil)

This kathrikai puli kuzhambu is my favorite dish which goes very well with hot rice with little ghee on top.

INGREDIENTS U NEED:
1.Brinjal - small 5 to 6
2.Onion - 1 medium ( sliced)
3.Coconut - 1/2 cup
4.Garlic - 1 clove
5.Cumin Powder - 1 tsp
6.Chili Powder- 1 tsp
7.Turmeric Powder - 1/4 tsp
8.Tamarind - Big Lemon Size (Soak it in water and extract the juice)
9.Seasoning-Mustard seeds ,Fenugreek seeds,Curry leaves - 1 sprig
10.Oil
11.Salt - to taste

GRIND:
Coconut
Turmeric powder
Cumin powder
Garlic

METHOD OF PREPARATION:

• Cut the brinjal length wise into pieces.
• Heat oil in a kadai and shallow fry the brinjals.Remove it and place in a tissue paper.
• Heat oil in another kadai and add mustard seeds and when they pop add the fenugreek seeds and curry leaves.
• Add the sliced onions and saute it.When the onions become soft ,add the chilli powder and mix it well. Add the tamarind juice( 2 cups) and allow it cook.
• After 5 min add the brinjal. Close it with a lid and allow it to cook for 10 - 15 min.
• Add the grounded paste to the brinjal and allow it cook for 10 more min or until done.  

 GOES WELL WITH:

    Rice

RATING:
****

Kathrikai with Peanuts Kara Kuzhambu (Chettinadthruminu)

Kathrikai with peanuts is a very good combination .We all love peanuts so i try new receipes with peanuts this is one of them i tried from other blog it came out really good.Here is the receipe.....

INGREDIENTS:

1.Brinjals -6

2.Dry Peanuts-1/4cup

3.Onion-1(Chopped)

4.Tomato- 1(Chopped)

5.Sambar Powder or Chilli and Corriander powder- 1 Tbsp

6.Tamarind paste-1 Tbsp

7.Salt to taste

8.Oil

9.Seasoning-Mustard,Urad dal,Fenugreek ,Curry leaves 

GRIND TO PASTE :

Coconut -2 Tbsp

Poppy seeds- 1 tsp

Cumin -1/2tsp

Onion-1

METHOD OF PREPARATION:

• Soak peanuts overnight. Wash and drain the soaked peanuts.
• Pressure cook with 1 cup water for 1 whistle.
• Trim and slit the brinjals. Drop in salted water for 10 minutes. Drain. Add salt and sauté in little oil until half cooked.
• Heat remaining oil and splutter mustard. Add urad dal, fenugreek and curry leaves. Then add onions  and sauté for few minutes.
• Add tomatoes, sambar powder and salt. Sauté until oil separates. Add cooked peanuts and stir fry for a minute. Add in the brinjals. Stir fry for 1 minute.
• Add tamarind paste and enough water Bring to a boil and simmer for 4mins add ground paste and simmer till well blended.

GOES WELL WITH:

    White rice

RATING:
****

Pepper Kuzhambu

Pepper Kuzhambu is called as Mirayalu Pulusu in telugu .We make this kuzhambu whenever somebody is suffering from severe cold.If u eat this curry with hot steamed rice for couple of days the cold will be gone.So try this and see whether it works for u...

INGREDIENTS U NEED:

1.Pepper-3tbs(Make as powder)
2.Onion-1(Chopped )
3.Tamarind Pulp-lemon size
4.Garlic-1cup
5.Turmeric powder-1/4tbs
6.Salt as needed
7.Oil

METHOD OF PREPARATION:

• Soak tamarind in 1 cup water for 15-20mins, extract the tamarind water/juice and keep aside.
• In a pan heat oil add mustard seeds and allow it to crack, curry leaves and garlic and onion saute for few mins
• Then add pepper powder,crushed ginger let it fry untill smell comes
• Then add tamarind pulp,salt and turmeric powder and let it cook for 5mins and switch of the gas

GOES WELL WITH:

    Hot Steamed rice

BlackeyedPeas/Karamani and Potato Kara Kuzhambu

Karamani  is also called as Black Eyed Beans. Karamani is also used to prepare Sundal. As it is cooked as whole and dry dal, it is very rich in fibre.It is our familys favorite dish goes very well with rice and appalam.Definetely try it out....

INGREDIENTS U NEED:

1.Blackeyedpeas/Karamani-2cups
2.Potato-2
3.Onion-1(Chopped)
4.Tomato-1(Chopped)
5.Tamarind pulp-1cup
6.Chilli powder-2tbs
7.Corriander powder-1tbs
8.Turmeric powder-1/4tbs
9.Salt as needed
10.Oil

METHOD OF PREPARATION:  

• Soak Karamani for 4 hours and pressure cook it till soft.
• Heat oil in a pan. Add mustards seeds, cumin,add onions and fry well. Add tomatoes,salt,chilli powder,turmeric powder and  corriander powder cook till it gets mashed.  
• At this stage add potato ,add little water let it cook for few more mins 
• Now add cooked karamani and tamarind pulp let it cook and simmer untill oil comes up  
• Finally garnish with corriander leaves.

GOES WELL WITH:

     Hot Rice

Yennai Kathrikai Kuzhambu (TastySouthIndianDishes)

This is my favorite receipe which i tried from this blog it came out good.

INGREDIENTS U NEED:
1.Tamarind paste -- 1/2 cup
2.Sambhar onions - 1 cup (finely chopped)
3.Garlic -- 1 cup
4.Tomatoes -- 2 (finely chopped)
5.Kathirikai - 5 or 6 ( cut only in the centre)
6.Grated coconut -- 1/4 cup
7.Chilly powder -- 4 tsp
8.Coriander powder -- 4 tsp
9.Turmeric powder -- 1 tsp
10.Curry leaves -- a few
11.Salt -- to taste
12.Oil -- 1 cup
13.Water -- 2 cups
14.Vadagam -- 1 tsp or mustard seeds,cumin seeds,asafoetida,fenugreek seeds 

METHOD OF PREPARATION:

• Heat oil in a thick-bottomed vessel,add kurry vadagam .
• Instead of that use mustard seeds,cumin seeds,fenugreek seeds,asafoetida.
• When the seeds splutter,reduce the heat and add onions,garlics,tomatoes and kathirikai one by one and stir-fry for 5 minutes .
• Add water,tamarind paste,chilly powder,coriander powder,turmeric powder and salt and cover and simmer for 10 minutes.
• In the mean time grind the coconut into a fine paste.
• After 10 minutes add the coconut paste and curry leaves and simmer for another 10 minutes. The excess oil released from the kuzhambhu,stop the flame and transfer the kuzhambhu into a bowl.

GOES WELL WITH:
      Hot with rice

RATING:
***

Taro Root/Sepankizhangu Kuzhambu ~ Vanaja Aunty

Taro root kuzhambu is very easy and simple to make with less ingredients. I learnt this recipe from my aunts .Whenever she prepares this dish it tastes so good with plain hot rice.

INGREDIENTS U NEED:
1.Taro Root/Sepankizhangu-6-8
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Garlic-8cloves
5.Coconut-1/2cup
6.Chilli powder-2tbs
7.Turmeric powder-pinch
8.Tamarind extarct-2cup
9.Seasoning-mustard,curry leaves
10.Salt-as needed
11.Oil

UTENSIL:
Deep bottomed pan

GRIND:
Garlic
Coconut

METHOD OF PREPARATION:

• Wash the taro root thoroughly with water and pressure cook for 3-4 whistles and when it is cool down peel the skin and chop them into medium pieces make sure u don't over cook them.
• Heat oil in a pan,add mustard when it splutters add onion and curry leaves.Saute till tender.
• Then add garlic,chopped tomato and saute them till skinny.
• Then add the veggie with all the powders and salt and saute for 2 minutes.
• Add thick tamarind extract and allow to boil in medium flame till the oil separates out.
• Fianlly add grinded coconut let it cook untill thick gravy .
• Garnish with corriander leaves before removing from the flame.

GOES WELL WITH:
    Palin rice

Kathrikai Kara Kuzhambu ~ Latha Aunty Receipe

This is my third version of making kathrikai kuzhambu which is my aunts receipe. The small round brinjals are the best for this dish.This method is very easy to prepare.Definetely try it out....

INGREDIENTS U NEED:

1.Kathrikai-6 small
2.Ginger-2inch
3.Garlic-4cloves
4.Onion-1(Chopped)
5.Tomato-1(Chopped)
6.Tamarind extract-2cup
7.Chilli powder-2tbs
8.Fenugreek powder-pinch
9.Mustard powder-pinch
10.Seasoning-mustard,cinnamon 1,cloves 3
11.Salt-as needed
12.Oil

GRIND OR CRUSHED :
Garlic
Ginger

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Cut the eggplants into small pieces and keep it in a bowl of water to prevent turning brown and bitter.
• Heat oil in a pan ,add mustard,cinnamon,cloves, crushed ginger garlic paste and onion saute it till turns light brown
• Combine chopped tomato,turmeric powder and salt with it and fry it for few mins
• Add brinjal fry it and then add chilli powder and a cup of water and let it cook for few mins
• Then add tamarind extract water and let it simmer over medium flame till it gets cooked.
• Finally add fenugreek and mustard powder and switch off the gas .

GOES WELL WITH:

   Plain rice

Kathrikai Kara Kuzhambu ~ Vasantha

Kara Kozhambu is very typical of Tamil Nadu dish.Kara kozhambu is made using eggplants most of the time.It tastes good by making with small tender brinjals. This is one of our  favorite dish in our house,everybody loves it.It tastes good with plain rice which i learnt from our nanny vasantha .So here is the recipe.

INGREDIENTS U NEED:
1.Kathrikai/Brinjal-5-7small
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Garlic-4(crushed)
5.Tamarind extract-2cup
6.Coconut-1/2cup
7.Seasoning-Mustard,curry leaves
8.Chilli powder-2tbs
9.Turmeric powder-pinch
10.Salt-as needed
11.Oil

GRIND:
Coconut

METHOD OF PREPARATION:

• First mix the tamarind extract with tomato,salt,onion,chilli powder well together using hands and keep it aside
• Heat oil in a pan add mustard,curry leaves let it crackle and then add crushed garlic and onion saute untill onions are slighltly caramalized.
• Now add the eggplants and salt cook for about 5mins.
• Now add tamarind mixture and water cook until the eggplant is tender.
• Finally add grinded coconut simmer until the gravy is thickened to your desired consistency.

GOES WELL WITH:
    Plain rice

Mor Kuzhambu ~ Latha Aunty

Morkuzhambu is also called as Buttermilk soup which is very good for the health .You can prepare mor kuzhambu with vegetables like pumpkin,mango ,pakoda etc But here i am making with okra which is from my aunt.Here goes the receipe...

INGREDIENTS U NEED:
1.Okra/Ladies finger-10-15nos(Cut into medium pieces)
2.Buttermilk/Mor-3cup
3.Onion-1(Chopped)
4.Tomato-1/2(Chopped)
5.Green chilli-3(Chopped)
6.Turmeric powder-pinch
7.Salt-as needed
8.Ginger-1inch(Finely chopped)
9.Grinded peanut-Fried and make powder
10.Seasoning-mustard,curry leaves,red chilli
11.Oil

UTNESIL:

Wide pan

Bowl

METHOD OF PREPARATION:

• First heat the oil in a pan and add okra  and fry it untill brown and keep it aside
• Mix well the curd with water is called buttermilk with turmeric powder,salt,chopped ginger and grinded peanut powder. 
• Again heat a oil in a pan,add mustard,curryleaves and red chilli let it splutter then add onion and green chilli saute it for few mins
• Then add chopped tomatos and fry it for 2mins and add fried vendakai in it and mix it alltogether and add  curd mixture leave it for few mins and switch off the gas. 

GOES WELL WITH:
     Plain rice

Channa Kara Kuzhambu

This kara kuzhambu is a  aromatic and spicy, and an easy vegetarian main dish when paired with rice. I already posted channa curry and masala which i got it from my friends but this is one i learnt from my MIL.This is very easy to prepare yet tasty too.My MIL prepares this for puri,chapathi and we also love to have this with plain white rice.

INGREDIENTS U NEED:

1.Channa-2cup
2.Garlic-5(crushed)
3.Onions-1(chopped)
4.Tomato-1(chopped)
5.Salt-a per taste
6.Chilli powder-1tbs
7.Corriander powder-1tbs
8.Turmeric powder-pinch
9.Tamarind extract -1 cup
10.Oil-4tbs
11.Seasoning-1tbs(mustard,cumin)curry leaves
12.Corriander leaves-To garnish

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Soak Channa over night or about 8 hrs and  Pressure cook or boil it in the pan with enough water untill cooked and save the cooked water and  keep it aside.
• Heat oil in a pan,add seasoning,crushed garlic and onions saute it untill onions become translucent
• Then add tomato and salt fry it  few mins
• Now add cooked channa with water ,chilli powder,corriander powder,turmeric powder and combine well and allow to boil for few more mins.
• Finally add tamarind pulp water and cook it untill oil seperates up and garnish with corriander leaves and serve hot.

GOES WELL WITH:

    Plain rice

Okra/Vendakai Kara Kuzhambu

This kara kuzhambu  is like any other kara kuzhambu which is tangy and spicy, this is how my MIL used to make which taste really good with plain hot rice or curd rice.This is my husband and my daughter favorite vegetable, my hubby like as  a curry and my daughter likes as fry.Generally people say u will be smart and good in math if u eat more of this vegetable so often but i don't know how far it is true . Anways here goes the receipe

INGREDIENTS U NEED:

1.Vendakai/okra/bendakai/ladies finger-1/2kg(chopped)
2.Onion-1(chopped)
3.Tomato-1(chopped)
4.Chilli powder-1tbs
5.Corriander powder-1tbs
6.Turmeric powder-pinch
7.Salt-as per taste
8.Tamarind extract -2cup
9.Oil-tbs
10.Seasoning-1tbs(mustard,curry leaves)

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION :

• Preheat the oil in a kadai and put the seasonings, let them splutter then add the onion and fry for 5-6 mts.
• Add okra fry it untill the sticyness goes away
• Add tomato and cook it 7-8mts then add the turmeric powder,salt,spices combine them and  cook them for 10mts.
• Now add the tamarind concentrate and add  a cup of water, close the lid and cook the gravy till okra cooks in medium flame untill thick.Now the okra turmind gravy is ready.

GOES WELL WITH:

      Plain rice

Colocasia/Chemmagadda gravy with tamarind ~ Ashwini

This gravy is a tangy sauce which is made up of main ingredients like tamarind,tomatoes and onions. With this gravy you can compensate with any vegetable like brinjal,okra,blackeyed beans,mochai etc.Today I am choosing Chamaagadda which is a starchy, potato like tuber with a brown, fibrous skin and graywhite ,sometimes purple tinged flesh. Chammagadda should be remain outside but not for long time, so before anything goes wrong use the vegetable by making curry or fry and i love both of them and enjoy with steamed rice which i adopted from my friend ashwini.

INGREDIENTS U NEED:
1.Chemmagadda/Arbi/Taro root /Colocasia -5-7(boiled and peel off the skin and cut into bite size )
2.Onion-1(chopped)
3.Tomato-1(chopped)
4.Green chilli-3(chopped)
5.Tamarind extract-2cup
6.Chilli powder-2tbs
7.Corriander powder-1tbs
8.Turmeric powder-pinch
9.Garam masala powder-1tbs
10.Salt-as per taste
11.Oil-4tbs
12.Seasoning-1tbs(mustard,cumin)curry leaves

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Heat oil in a pan ,add seasoning and let it splutter ,add onions, tomatoes, chillies toast them till they become golden brown. 
• Now add tamarind water,chilli powder,corriander powder,salt,turmeric powder and garam masala powder and little water and cover the pan 
• Now add boiled chemagadda,adjust spices as per taste,bring to a boil on low heat,when the curry becomes bit thick garnish with coriander leaves.

GOES WELL WITH:
    Plain rice

Stuffed Kathrikai Kara Kuzhambu

Stuffed  kathrikai is also called as Ennai kathrikai literally means oily brinjal. I prefer cooking this recipe with  Mullu Kathirikkai or Violet Colored ones. As we use oil in almost any curry that we prepare, but for  this dish u have to add little more oil than regualar because  then only it will tastes good,which i learnt  from my MIL.Try it and enjoy it as a side dish for biryani or plain rice.

INGREDIENTS:

1.Eggplant/Kathrikai-4(Slit inbetween don't cut into full)
2.Onions-1(chopped)
3.Tomato-1(chopped)
4.Salt-as per taste
5.Turmeric powder-pinch
6.Asafoetida-pinch
7.Fenugreek powder-pinch
8.Oil
9.Corriander leaves-to garnish

GRIND:

Poppy seeds-1/4tbs
Chilli powder-2tbs
Corriander powder-1tbs
Garlic-4cloves
Coconut-1/2cup
Tamarind-little
Salt -1/2tbs

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• In a deep pan add little more oil,mustard seeds,asafoetida let it splutter,then add onions fry it untill golden brown
•  Now add tomatoes,salt and turmeric powder fry them till they loose their water content
• Add the eggplant which is stuffed with the grinded paste, Fry them for a while, Maybe till they are kind of decolored/roasted a little.
• Then add little water, Cover and cook over medium flame.
• Now add remaining masala cook it untill oil comes up and then finally add fenugreek powder and after a minute switch off the flame and garnish with corrainder leaves

  GOES WELL WITH:
      Plain rice and Biryani

Kathrikai and Mocha Kara Kuzhambu

Kara kuzhambu is very typical in Tamilnadu,Kara means spicy and kuzhambu means gravy..I wanted to cook my favourite Kathrikkai Kulambu of which I never get tired of. This is my MIL recipe. I have used both the long variety and the small round brinjal. The small round ones are the best for this dish.This dish takes a while longer to cook, but the flavor remains the same. This is a favorite in our house, everybody loves it.It tastes even more good the next day.Enjoy!!!

INGREDIENTS U NEED:
1.Mochakottai-2cup(soak in the water for 5-8hrs)
2.Onions-1(chopped)
3.Garlic-4cloves(crushed)
4.Kathrikai/Brinjal-3((cut the brinjals into 4 pieces not all the way through leave the stem portion intact)
5.Tomato-1(chopped)
6.Turmeric powder- pinch
7.Chilli powder-1tbs
8.Corriander powder-1tbs
9.Tamarind extract-2cup
10.Fenugreek powder-1/4tbs
11.Oil
12.Salt-as needed

METHOD OF PREPARATION:

• First boil the mochai untill cooked and drain off the water and keep it aside.
• In a big vessel add oil,mustard,curry leaves, garlic,onions saute little bit
• Add the cut brinjals and salt fry them till the skin starts to turn brown
• Add tomatos,boiled mochai,chilli powder,corriander powder,turmeric powder and salt let it cook for few mins
• Add tamarind juice, close the lid and cook in medium heat till the brinjals are fully cooked.
• Finally add fenugreek powder and mix well and turn the heat off in 1-2mins.

 GOES WELL WITH:
     Plain rice

Simple Brinjal Kara Kuzhambu

This kara kuzhambu is also called as puli kuzhambu which is very tangy and spicy which we all cook this dish in all auspicious events during our native place which i adopted from my  MIL.Here is the receipe...

INGREDIENTS U NEED:
1.Brinjal/Kathrikai/eggplant-5(cut into big pieces)
2.Garlic-4cloves(crushed)
3.Onions-1(chopped)
4.Tomato-1(chopped)
5.Turmeric powder-pinch
6.Chilli powder-2tbs
7.Corriander powder-1tbs
8.Fenugreek powder-1/4tbs
9.Tamarind extract-2cup
10.Sesame seeds-1tbs(fried and make powder)
11.Salt-as per taste
12.Oil-5tbs
13.Seasoning-(1/2tbs(muard,fenugreek seeds)curry leaves

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Heat oil in a pan,add seasoning,garlic,onions,kathrikai and salt saute it until half cooked
• Now add tomato,turmeric powder,chilli powder,corriander powder,fenugreek powder and tamarind pulp mix well let it cook for 10mins
• Finally add sesame powder and garnish with corriander leaves. 

GOES WELL WITH:
    Plain rice

Brinjal Kara Kuzhambu ~ Meenakshi

Kara kuzhambu is spicy and tangy dish .This is from south indian food from tamilnadu which i adopted  from my friend meenakshi .We all love this kara kuzhambu with hot steamed rice with papad on the side.U can make this kuzhmbu with just one vegetables or mixed veg like mochakottai,drumsticks,ladiesfinger,yam etc.Here i am making with brinjal.

INGREDIENTS U NEED:
1.Brinjal/Kathirikai/eggplant(Cut in the middle don't cut the whole brinjal)
2.Onions - 1(Chopped)
3.Tomatoes - 1(Chopped)
4.Ginger - 2inch
5.Garlic - 3 cloves
6.Chilli powder - 1tbs
7.Corriander powder - 1tbs
8.Turmeric powder - a pinch
9.Coconut - 1/2cup
10.Corriander leaves-To garnish
11.Oil-4tbs
12.Salt-as per taste

UTENSIL:
Big bottomed pan

METHOD OF PREPARATION:

• Heat oil in a pan ,add  ginger ,garlic,onions,coconut,corriander leaves,tomato,onions fry nicely for about 5-10mins in the medium flame and grind into a smooth paste by adding little water.
• In the bowl add little water,add chilly powder,turmeric powder,corriander powder,salt and mix well ,now stuff this mixture in between the kathirikai and set it aside.
• In the same pan add little more oil ,then add the stuffed kathirikai let it cook untill the vegetable becomes soft.
• Then add the grinded masala let it cook untill oil comes up and garnish with corriander leaves.

GOES WELL WITH:
     Plain rice1