1. Heat the oil in a kadai. Add cinnamon and fennel.
2. After few seconds, add onion and garlic and fry till fragrant.
3. Add all the powders, mixed to a paste with little water. Fry well.
4. Add the brinjals and 1/2 tsp salt. Cover and cook on low heat till the brinjals are very soft. (partially mashed)
5. Add tomato . cook till tomato is pulpy.
6. Add water, salt and potato.
7. When it begins to boil, lower the flame and simmer for 5 minutes.
8. Add the coconut milk.
9. When the kuzhumbu begins to boil, remove from fire.
10. Serve hot with Dosa, Idli, aapam, idiyappam or pooori

Note:
If the coconut milk is freshly extracted, 2nd extract may be used instead of water.

Serves: 4 to 6