Brinjals feature in various avatars in the Indian Cuisine. Chettinad Cuisine too has its share of recipes with Brinjal/Eggplant/Aubergine. Kosumalli is a side dish without dal, generally made with Brinjals. It is a simple and light recipe that may be made in a jify. It goes well with our staples – Idli, Dosa and Idiappam.
10 Shallots, sliced finely
2 Tomatoes, chopped
3-4 Green Chillies, slit
1½ tsp Tamarind paste
3 tsp Oil
½ tsp Mustard
½ tsp Urad dal
2 Dry Red Chillies, broken into 2
1 sprig Curry Leaves
2 Tbsp Coriander Leaves
Wash and cut brinjals into two halves. Peel and cut potato into two.
Pressure cook the brinjals and potato for 2 whistles. Allow pressure to subside. Skin the brinjals and mash the vegetables. Add tamarind and keep aside.
Heat oil in a kadai/pan and add mustard, urad dal, red chillies and curry leaves.
Add onions and stir fry until it turns pink. Add chopped tomatoes and stir fry until mashed and blended. Stir in the mashed vegetables and bring to a boil, adding water as needed. Boil for 5-7 minutes with salt to taste.
Garnish with coriander leaves and serve hot.