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Kathirikai Kothsu/Eggplant Tomato Gravy 

tastydelightz by tastydelightz
July 21, 2017
in 30 minutes or less, All recipes, Chutney varieties
40
Kathirikai Kothsu/Eggplant Tomato Gravy 

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.

Ingredients

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

Method

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.

Done!

Mix and serve with Dosa, Idli or Chappati etc.

 

Related

Tags: chutneyfreshhealthyhome madeindianquicksouth indianvegeterian
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