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.

Chayote (chowchow) kuruma

Chayote potato spicy curry / Bangalore kathirikkai Urulaikilangu kuruma / aloo chowchow subji.

Here is a kuruma for the dieters who long for the regular potato flavored kuruma.

Ingredients:

Chayote (chow chow) - 1
potato (aloo) - 2 (medium size)
tomato - 2
channa dhal - 1/4 cup
Red onion - 1 (medium size)
coriander leaves - a handful.
mint leaves - few
curry leaves - few
curd - 1/2 cup
red chilli powder - 1 tbsp
turmeric powder - a pinch
curry masala powder - 1 tsp
salt - to taste

temper:

oil - 2 tbsp
Fennel seeds - 1/2 tsp
bay leaf - 1
ginger garlic paste - 1 tbsp

To grind:

shredded coconut - 1/4 cup
onion - 1/2 cup
green chillies - 4
cumin seeds - 1/2 tsp
cardamom - 4
cloves - 2

Method:

Soak the channa dhal for 30 minutes.
Grind the items mentioned along with 1 tbsp of soaked dhal.
Peel and cut the potato and chow chow in to 1 inch cubes.
Chop the onion, cilantro, mint finely.

Heat oil in a pan. fry some fennel seeds and bay leaf.
Add the chopped onion, green chillies ,curry leaves, cilantro and mint leaves. After the onion turns golden brown , add ginger garlic paste and saute well.
Now put the finely chopped tomato and cook till oil oozes out.
Put the turmeric powder, chilly powder, coriander powder, curry powder and fry for a few seconds.
Now add the vegetables, soaked channa dhal and mix well and add 2 cups of water.
close the lid and cook all the vegetables to tender.
Add the coconut masala, curd, salt and boil for 5 more minutes to remove the raw smell.
Switch off immediately .

Chow chow kuruma is ready!

Serving suggestions:

serve hot with chapati or rice.
This is a good alternative to the regular potato kuruma as we can control the carbohydrate by adding the chayote.
Tastes just like the potato kuruma.