Kotsu

Ingredients

• 2-3 long long purple Brinjal (Eggplant) cut into cubes


• 1 medium sized onion (optional)


• 1 lemon sized tamarind (extract the juice in 1 cup water)


• 4 red chillis


• 1 teaspoon jaggary or brown sugar


• 1/4 teaspoon Turmeric


• 1/4 teaspoon Hing


• 1/4 teaspoon Mustard Seeds


• 1 teaspn Channa Dhal


• 1 sprig curry leaves

Method

1. In a heavy pan add the mustard seeds and let them splutter. Add the Channa dhal, hing powder, red chillies. Fry till they turn brown. Now add curry leaves.


2. Add Onions and fry till they are golden brown. Add brinjal and fry for a few minutes. Now add water.


3. Once the brinjal is half cooked add salt and tamarind juice. Cook till it is tender. Mash it a little bit with the back of your spoon.


4. Cut corriander leaves into small pieces and add it as garnish

Serve with hot idlis or dosai.