Saturday, 3 November 2012

Vangi kojju (Eggplant kothsu)

This awesome south-indian sidedish can be had with dosa, idly and pongal


Ingredients required

  • 150 gm of brinjal, cut into small pieces
  • 100 gm of finely chopped onions
  • 100 gm of finely chopped tomatos
  • 1/4 cup of moong dal
  • 2-3 green chillies
  • 3 tsp oil
  • 1/2 tsp rai
  • 3 tsp finely chopped onions
  • One red chilli finely broken
  • 4-5 curry leaves
  • 4 tsp of thick tamarind extract
  • 1/2 tsp of sambhar powder

Method

Soak moong dal for half an hour,  wash them and set aside
Mix onions,moong dal,  tomato, brinjal pieces with green chillies and pressure cook for about 2-3 whistles.  Mash them using dal masher



In a separate kadaai, add oil and temper with rai, red chilli, curry leaves and onions.  Saute well


To above mixture, add mashed dal, tamarind extract and sambhar powder.  Cook on a simmer flame, add salt to taste.  Turn off the stove after ten minutes

 Garnish with coriander leaves.  Serve hot with idly.

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