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


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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