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