Brinjal Kotsu
by anuspa
19 Aug 2011
This recipe has been viewed 11642 times
Brinjal kotsu is a south indian recipe to prepare brinjals or egg plants in spices, grated coconut and then seasoning it with mustard seeds, curry leaves and red chillies.
Brinjal Kotsu recipe - How to make Brinjal Kotsu
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
4 to 5 brinjals (baingan / eggplant)
1/2 cup tamarind (imli) pulp
2 tsp chopped green chillies
6 curry leaves (kadi patta)
2 tsp mustard seeds ( rai / sarson)
a pinch turmeric powder (haldi)
1 tsp oil
a pinch of asafoetida (hing)
Method
- Method
- Apply a little oil on the brinjals and roast on an open flame , till it is cripsy brown and the outer skin breaks up.
- Keep aside.
- Add little water to the tamarind pulp and mix well and keep aside.
- Mash the roasted brinjals while it is hot and add the tamarind pulp and mix well.
- Add the salt and turmeric and cook for 2 to 3 minutes.
- Remove from the flame and keep aside.
- For the tempering, heat the oil in a small pan, add the mustard seeds, curry leaves and green chillies and asfoetida and saute till the seeds crackle.
- Pour this tempering to the brinjals, mix well and serve hot.
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