Vangi Kothsu is a delicious South Indian side dish made with brinjal (eggplant), moong dal, onions, tomatoes, and tamarind. This flavourful and mildly tangy accompaniment pairs wonderfully with idli, dosa, pongal, and even steamed rice.
Ingredients Required
- 150 g brinjal (eggplant), cut into small pieces
- 100 g onions, finely chopped
- 100 g tomatoes, finely chopped
- ¼ cup moong dal
- 2–3 green chillies
- 3 teaspoons oil
- ½ teaspoon mustard seeds (rai)
- 3 teaspoons finely chopped onions
- 1 dried red chilli, broken into pieces
- 4–5 curry leaves
- 4 teaspoons thick tamarind extract
- ½ teaspoon sambar powder
- Salt to taste
- Coriander leaves, for garnish
Method
- Wash and soak the moong dal for about 30 minutes. Drain and keep aside.
- In a pressure cooker, combine the soaked moong dal, chopped onions, tomatoes, brinjal pieces, and green chillies. Add enough water and pressure cook for 2–3 whistles.
- Allow the pressure to release naturally. Mash the cooked mixture gently using a dal masher.
- Heat oil in a kadai. Add mustard seeds and allow them to splutter.
- Add the broken red chilli, curry leaves, and finely chopped onions. Sauté until the onions turn translucent.
- Add the mashed brinjal-dal mixture to the tempering.
- Stir in the tamarind extract, sambar powder, and salt to taste.
- Simmer for about 10 minutes, allowing the flavours to blend well.
- Switch off the flame and garnish with freshly chopped coriander leaves.
Serve hot with idli, dosa, pongal, or steamed rice.
