Brinjal (Indian Eggplant) Kothsu

I had some tender brinjals lying in the fridge for more than 5 days. Thats actually weird in my kitchen, because i cook brinjals the next day i buy it and the reason is, rarely i get good tender brinjals in our Indian store nearby. And this time it was fresh and  i bought a lot to try some different dish other than usual fry and making sambar. 

When i was looking for a recipe in my old note book, i found my MIL's kothsu recipe which i had written in a small paper. I remembered the day (after my marriage) my husband asked me to prepare the dish 'just like his mom' makes. That time i was not much of a brinjal person and i didn't care to try the recipe. But now, i buy brinjals every week and i really liked the taste of kothsu.

Kothsu is kind of a dip or chutney famous in Tamilnadu. It is made with simple ingredients in a quick time. I found other kothsu recipes made with tamarind for sourness, but MIL's recipe says' tomatoes'. Maybe next time i would try it with tamarind. Alright, here goes the recipe,

Ingredients:

15 tender Brinjals (bite-size pieces)

6 red Pearl onions

2 Green chilli (slit)

2 Roma Tomatoes (chopped)

1/2tsp Turmeric powder

1tbsp Sambar powder/Kuzhambu milagai podi

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

3 Dry red chilli (broken)

5-6 Curry leaves

2 pinches Asafoetida

1 cup Water

1tbsp Oil

Salt

How to:

• In a cooker add brinjals, pearl onions, green chilli, tomatoes, turmeric powder and salt along with water and pressure cook'em for two whistles.

• Coarsely mash the cooked brinjals with a hand masher and keep aside.

• Heat oil in a skillet, add mustard seeds, urad dal, dry red chillies, curry leaves and asafoetida.

• Then add sambar powder dissolved in some water and cook for 30 secs. (Water is added to prevent the sambar powder from burning.) (Sorry, don't have the pic.)
• Now, transfer the cooked brinjal mixture into the skillet and cook for 6-8 mins at medium flame or until it starts thickening a bit. (Do not overcook the mixture or it will turn into chutney consistency.)

• Switch off and garnish with cilantro.

Serve hot with idli, dosa or steamed rice.