Chettinad Avial

1: To prepare the masala paste, dry roast the spices first and keep them aside.

2: Dry roast the coconut till it isn't moist and add it to the roasted spices.

3: Transfer it to a blender and blend it to a fine paste and keep it aside.

4: Heat a kadai, add groundnut oil.

5: Add the curry leaves and green chillies and let it crackle.

6: Add the onions and saute till it turns translucent.

7: Add the tomatoes and saute till it turns mushy.

8: Add turmeric powder and the diced potato and brinjal. Saute for 2 minutes.

9: Add the ground masala paste, tamarind extract, salt and water.

10: Mix well, bring it to a boil and reduce the flame to low.

11: Cover and cook the gravy for 15 minutes, till the potato and brinjal are cooked.

12: Garnish it with coriander leaves. Serve it hot with idli or dosa.