Kotsu is the name given to a type of preparation of vegetables in the southern region of India especially Tamilnadu. The ingredients and the method of preparation vary from region to region. What we are going to see here is a Brinjal/Eggplant Kotsu which I learnt from my mother. And this dish is liked by my daughters when I serve it with Idli and Dosa. They also love it with Kootan Choru and Dal Rice.
Brinjal/Chinese Eggplant (Kathirikai) – 400 Gms
Green Chillies – 2 (finely chopped)
Onion (medium sized) – 1 (finely chopped)
Coriander Leaves – 2 tbsp
Gur (Jaggery) – 1 tsp (Optional)
Tamarind – ½ a lemon size (soaked in 2 to 3 tbsp of water)
Grated Coconut – 2 tbsp (Even though I did not add it )
Oil – 1 tbsp (Coconut Oil preferred)
Mustard Seeds – 1 tsp
Curry Leaves – from 1 twig
Asafoetida – 1 pinch
Wash the Brinjals. Cut of the stem of the Brinjals and discard. Cut each Brinjal into 4 pieces. Keep them Immersed in water till use to prevent discoloration.
Boil 2 cups of water in a pan. Take out the Brinjals from the water and add to the boiling water.
Add ½ tsp of Salt and simmer till the Brinjals become soft. Switch off the flame and allow the Brinjals to cool. Take out from the water, peel off the skin.
Mash the Brinjals with a spoon to a pulp. (Do not blend it in a mixture)
Take this pulp in a mixing bowl. Add the chopped Onion, Green Chillies, Coriander Leaves, Coconut, Jaggery and Salt. Extract the Tamarind pulp and add to this. Crush all of them and blend well with fingers. Adjust Salt and spiciness. If required, add more chopped Green Chillies.
Heat the Oil in a small pan. Add Mustard Seeds. Allow them to crackle.
Add the Curry Leaves and Asafoetida and transfer this seasoning to the already prepared Kotsu and mix.
The Brinjal Kotsu is ready.