Eggplant Tomato Gravy also called as kathirikai kothsu is a traditional South Indian dish served with breakfast items like Idli, Dosa, Uthappa and Pongal etc.
Brinjal – 250 Gms
Oil – 1 ½ tbsp
Mustard (Rai) ½ tsp
Black Gram (Urad Dal) – ¾ tsp
Bengal Gram (Chana Dal) ¾ tsp
Green Chili – 4 (finely chopped)
Onion – 1 (finely chopped)
Curry Leaves – 1 strand
Hing – 1/8 tsp
Tomatoes (medium sized) – 2 (finely chopped)
Turmeric (Haldi) Powder – ¼ tsp
Sambar Powder – 1 tsp
Imli (Tamarind) – small berry size.
Salt to taste
Rice Flour – 1 tsp
Cilantro (Dhania Leaves) to garnish
Wash and chop the Brinjal into small pieces. Soak in water to prevent discoloration.
Soak the Tamarind in a cup of water.
Heat the Oil in a pan. Add Mustard, Urad Dal and Chana Dal and allow them to splutter.
Add Onion and stir fry till it becomes translucent.
Add Tomatoes and Salt. Cook till the Tomatoes become soft.
Remove the Brinjals from water and add to it. Sauté them for a couple of minutes. Sprinkle some water. Cover the pan with a lid and cook for 4 to 5 minutes till the Brinjals become soft.
Mash the Brinjals slightly with a potato masher or with the back of a flat ladle.
Add Haldi Powder, Sambar Powder and the Tamarind Extract. Mix well. Cover the pan with a lid and simmer for 4 to 5 minutes in medium flame.
Mix 1 tsp of rice flour in ¼ cup of water. Mix well without any lump. Add it to the gravy and allow the gravy to boil for a couple of minutes. If required, add more water and boil.
Add Dhania Leaves.
Mix and serve with Dosa, Idli or Chappati etc.