BRINJAL KOTSU

Eating a brinjal will give you many health and nutrition benefits. The vegetable is high in water content and is a very good resource of potassium. It is one of the most easily available and affordable vegetables. Brinjal gosthu goes well with idlis, dosas, pongal, upma, and even plain rice.

INGREDIENTS:

Brinjal/eggplant – 1 big size

Onions – 2 medium size

Tomato – 1 small size

Green chilies – 1-2

Tamarind – lemon size

TEMPERING ITEMS:

Mustard seeds – 1 tbp

Urad dal – 1 tbp

Bengal gram – 1 tbp

ROAST AND GRIND:

Asafoetida – 1 small piece

Red chilies – 8-10

Coriander seeds – 4 tbp

Bengal gram – 3 tbp

Urad dal – 1 tbp

METHOD:

· Apply little oil on the outer surface of the brinjal and grill it well until the outer skin is changed into black. Then peel the skin and take the flesh and mash it well. Keep it aside.

· Fry the above said ingredients in little oil and grind smoothly.

· Heat oil in a pan, add all the tempering items followed by curry leaves, onion, and tomato. When they blend nicely, add the mashed brinjal, necessary salt, turmeric powder, and mix them well.

· Then add the turmeric extract and allow it to boil for 5-7 minutes.

· Lastly, add the ground mixture and boil until it reaches the right consistency.

· Garnish with curry leaves and serve hot with plain rice, upma, pongal, idlis or dosas.