Chettinad Kosmalli - Eggplant Kotsu

Kosmalli in a must in any Chettinad wedding breakfast meal. This is such a calming food that goes very well with Idiyappam, Idly and Dosai. The spiciness and tanginess of this dish will definitely take your tastebuds to heaven.

Here is the traditional recipe that I learnt from my granny.

Cooking Time : 20 minutes
Serving Size : 2-3 People

Ingredients:

Eggplant - 8 small or 1 Large

Potatoes - 4-5  very small or 1medium - large size

Onion - 1/2 large or small onion - 6-8 

Tomato - 1/2 of 1 large tomato

Tamarind - Small lemon sized

Greenchilly - 1-2

Ginger Shredded - 1 tsp

Redchilly - 1

Hing - 1tsp

Mustard Seeds - 1tsp

Urad dal - 1tsp

Turmeric powder - 1tsp

Salt - as needed

Curry Leaves - as needed

Steps:

1. In a pressure cooker, add eggplant, potatoes, little salt, sesame oil,  turmeric powder and 3/4 cup of water. Cook it for 2-3 whistles. Once the pressure is released, open the pressure cooker and let it cool. Mash the ingredients with hand. 

2. In a pan, add oil, mustard seeds, urad dal, hing, fenugreek, red chilly and curry leaves.

3. Once the mustard seeds splatter, add onion and cook until it become translucent. Add ginger, green chilly, tomatoes and salt. Cover and cook for 3-4 minutes.

4. Add the mashed vegetables to the pan now. Add 1/2 a cup of water and squeezed tamarind water.

5. Let it boil for 5-10 minutes and taste the curry. If you want more tanginess, add little more tamarind water.

6. Keep it in low flame for 5 minutes and then garnish with corriander leaves.

Ready to Serve!!