This is everyone’s favorite dish. We usually prepare this with venpongal and Rice uppuma. This tastes heaven with these two main dishes.
Tamarind paste 2 tsp
Salt to taste
Turmeric a pinch
Hing a pinch
Curry powder/sambar powder 3 tsp
Oil, mustard seeds, and curry leaves for tampering.
Cut the brinjal to fine pieces, length wise the onions and tomatoes.
Pressure cook the brinjal, onion and tomatoes to two to three whistles.
In a pan pop up mustard seeds and curry leaves. Add the cooked mixture. Add salt, turmeric, tamarind paste with little water, hing and curry/sambar powder. Bring to boil for 8 to 10 mts.
Take a big size brinjal and grill deeply on the stove top. The outer skin of the brinjal should turn black. Peal the skin and smash the flesh of brinjal.
In a pan pour oil and pop up mustard seeds.
Add onion, tomato sauté for a while and add the smashed brinjal. Add tamarind paste with little water.
Add turmeric, salt, curry powder/sambar powder hing. Bring to boil about 5 to 8 mts. keep stirring on and off. If the Kosthu is too thick add little water.
Now the simple yet tasty kosthu is ready.
Accompanies well with Rice uppuma and pongal
one more arabic design in my mom hand -
1 year ago