Kosamalli

This is a traditional dish of chettinad made with Brinjal in tamarind... usually served as a side dish for Thalicha Idiyappam and in house holds a side dish for Idly or Dosa... Harmless and tasty.

Ingredients:

• Brinjal – 4 (Violet and white striped)
• Small Onions – ½ cup sliced
• Tomato – 1 sliced
• Green Chilli – 5 to 8
• Red Chilli – 5 (Dry roast 3 and run in the mixie)
• Mustard – ½ sp
• Split Urudh Dhal – ½ sp
• Jeera – ½ sp
• Curry Leaves – 2 strings
• Coriander Leaves – a small bunch
• Tamarind – a small ball
• Salt – to taste
• Oil – 2 sp

Method:

Wash and keep the brinjal over stove. The outer skin gets burnt. Keep turning it on and off so that it is cooked on all sides.

Now just remove the burnt skin and remove the stem.

Make a solution of tamarind and salt.

Chop this cooked brinjal. Mash half the sliced onions with hands (to separate the rings) into the brinjal. Pour the tamarind into it. Mix and check for salt.

Heat oil in a kadai. Season with mustard, urudh dhal, jeera, red chilli and curry leaves. Add the remaining onion, chopped tomatoes, slit green chillies. Sauté for a minute, add the chilli flakes and the mixed brinjal contents.

Bring it to a boil and switch off. Garnish with coriander leaves.

Note: Do not boil for a long time since the sauce of this dish is mainly tamarind it will go slightly bitter like.

Instead of burning the brinjal over stove, cut into four pieces (Lengthwise). And cook in water. Remove the flesh from the skin and mash with hands.

Also all the onions can be added into the brinjal or all can be sautéed.

And also the chilli flakes is optional.