### TranslatedIngredients: 5 Potatoes (Aloo) - cut into large cubes,1 cup Brinjal (Baingan / Eggplant) - halved,2 Tomatoes - quartered,1 Onion,2 Green Chillies - slit to half,4 tablespoon Sambar Powder,1 cup Tamarind Water,1 teaspoon Turmeric powder (Haldi),Salt - to taste,8 cloves Garlic,1 cup Fresh coconut - shredded,3 tablespoons Poppy seeds,2 tablespoons Sesame (Gingelly) Oil - adjustable,1 teaspoon Mustard seeds,1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Chana dal (Bengal Gram Dal),Asafoetida (hing) - a pinch,8 Curry leaves ### PrepTimeInMins: 15 ### CookTimeInMins: 60 ### TotalTimeInMins: 75 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Chettinadu Style Potato Kaarakozhambu recipe, in a thick bottomed pan, heat all the oil.Add mustard seeds and let them splutter. Add the fenugreek seeds, chana dal, curry leaves and green chilli. Saute for 2 minutes.Add the onions and cook till they are soft. Add turmeric powder, sambar powder and salt. Let it cook for about a minute.Add the potatoes, eggplant and tomatoes. Pour in the tamarind pulp.Let the mixture cook till the raw smell of tamarind goes and the vegetables are soft.Grind the coconut, garlic and poppy seeds into a fine paste.Add to the cooking mixture and let it boil for about 20 minutes or till the raw smell of garlic is gone. Check for salt and adjust according to taste.Serve Chettinadu Style Potato Kaarakozhambu along with Steamed Rice, Beetroot Thoran and Elai Vadam for a weekday meal.