BRINJAL KOTHSU

This is everyone’s favorite dish. We usually prepare this with venpongal and Rice uppuma. This tastes heaven with these two main dishes.

INGREDIENTS

Brinjal 3
Onion 2
Tomato 2
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.

METHOD 1

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.

METHOD 2

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