Baingan Kotsu

Recipe By:
Lucy
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  • Yield 4 Servings
  • Level Medium

This Asian dish is served as main dish with rice or flat bread.
 

Ingredients

  • 250 grams (1/4 kg) light green long brinjal
  • 3 large tomatoes (chopped finely)
  • 1 big onion (peeled and chopped)
  • 4 slit green chillies
  • Lemon size tamarind (extract pulp)
  • Salt to taste
  • 1/4 teaspoon turmeric powder
  • 1 1/2 teaspoon sambhar powder
  • 1 tablespoon jaggery
  • 1 tablespoon sunflower oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal
  • 1 tablespoon rice powder
  • 2 springs curry leaves (chopped finely)
  • 1 springs coriander leaves
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Directions

  1. 1. Wash and cut brinjal into small pieces.
  2. 2. Heat oil, in a kadai, add mustard seeds, urad dal, curry leaves and slit green chillies.
  3. 3. When mustard seeds crackle and urad dal becomes light golden add onion slices and saute till onion is soft.
  4. 4. Add brinjal pieces, tomato pieces and gently fry for a few minutes.
  5. 5. Add thick tamarind pulp, salt turmeric powder, sambhar powder, jaggery and cook over moderate heat.
  6. 6. When brinjals are cooked tender and tomatoes are mashed / blended well add rice powder mixed with little water.
  7. 7. Add 2 more cups of water, mix well, simmer and gently boil till the gravy is thickened.
  8. 8. Put out the fire and transfer to a serving-bowl.
  9. 9. Garnish with coriander leaves and serve hot with hot pongal.