Friday, January 20, 2012

Brinjal kothsu

Brinjal - eggplant; kothsu - a curry popular among Tamil Brahmins.

I decided to prepare this kothsu, as soon as I saw this pretty big native brinjal in stop&shop. I know it would yield a lot of kothsu, so after broiling I reserved a portion for my eggplant raitha and the kothsu was handy for 3 days with my chapathi:) I prefer to make some eggplant sides while I do the beans like channa, as it is healthy for digestion. I got this authentic chidambaram kothsu recipe from Madhu of Treks and treats. It was in my bookmark for a long time and glad that I tried it. Thank you Madhu, your recipe is a treasure to me. (I have made some alterations like broiling. Noting down for my reference only).

Cute and big eggplant....compare the size with an apple:)

Broiled eggplant.


For podi / kothsu masala powder:
Dry red chilly - 8
Coriander seeds - 3 tbsp
cumin - 1 tsp
channa dhal / bengal gram - 2 tbsp
methi seeds / fenugreek - 1/2 tsp
sesame oil - 1 tsp
Heat oil in a wok and fry the channa dhal, chillies first. Take it out and fry the others. Powder together.

Ingredients:
Brinjal - 300 gm
shallot - 10 (or) red onion - 1
Asafoetida / hing - 1 pinch
turmeric - 1/4 tsp
tamarind - a key lime size
curry leaves - 1 sprig
sesame oil - 1/4 cup
kothsu podi - (above)
Salt - to taste

Method:
Broil the brinjal in gas stove or flame or inside oven. Peel the skin and chop / mash coarsely.
Extract juice from tamarind. Keep aside.
Heat 1/4 cup oil in a wok and fry the chopped onion till it turns soft. Put the hing powder, curry leaves.
Add the tamarind juice, turmeric powder and boil till raw smell vanishes.
Now pour the mashed brinjal and cook well with salt.
As it starts thickening, add the kothsu powder and mix well.
Bring it to a boil and switch off!

Chidambaram kothsu is ready!

Serving suggestion:
Makes a side dish with roti, chapati or rice.

17 comments:

Sravs said...

simply delicious and inviting curry !!

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Torviewtoronto said...

this looks wonderful

Hamaree Rasoi said...

Yummy looking brinjal kothsu.

Deepa
Hamaree Rasoi

Christy Gerald said...

Yumm Yummy Brinjal Kothsu recipe.Luks fabulous

Aarthi said...

I love this any time of the week..You are making me to have it now..

Aarthi
http://yummytummy-aarthi.blogspot.com/

Cham said...

It goes well with pongal but i never made the podi - lovely side dish:)

divya said...

Wow! Looks fantastic!

Chitra said...

wonderful.. bookmarked!

Home Cooked Oriya Food said...

viki - awesome...
how long did you broil the eggplant for ? I love the smoky flavor of eggplant - hence asking...

Viki's Kitchen said...

Home cooked Oriya foodie: Thanks dear. I showed it in gas stove flame after applying little oil over the brinjal. It took nearly 10 minutes in medium flame for this big one.Some time ago, I have tried in oven - broiling too....it took me 45 minutes in broiling mode at 375 deg C. I prefer stove method. Try and lemme know...

Poornima Nair said...

Wonderful dish, I love the look of the charred eggplant.

Madhumathi said...

Your version of kothsu looks amazing..Thank you..and I am glad u liked it :)

Kitchen Flavours said...

Looks like a treat...very yum recipe...

Anu said...

simple kothsu i like eating with pongal. Following u

Anu said...

Thank you so much for the nice words. I think u have to sign in google account thn u can join. But let me recheck once. Sorry for inconvenience.

Viki's Kitchen said...

Thanks Anu. Now I joined urs by open id.

Viki's Kitchen said...

Anonymous: I used the long dry red chillies. I like it spicy, but you can use 5 if you need medium hot. Hope its clear. Thanks for visiting.