Brinjal Kotsu Recipe

Preparation Time
Difficulty Moderately easy
Occasion Dinner Party, Pongal, Party
Recipe Type Breakfast, Lunch
Cuisine South Indian

Brinjal will give you many health and nutrition benefits. The vegetable is high in water content and is a very good resource of potassium. It is one of the most easily available and affordable vegetables. Brinjal gosthu goes well with idlis, dosas, pongal, upma, and even plain rice.

Ingredients

Ingredient Quantity Calories Fat Cholestrol
Brinjal 5 nos 255 0.5
Green Chillies 8 nos 28.8 0 0
Onion 1 nos 28 0.07
Curry Leaves 1 spring 3.21
Coconut 1 tablespoon 33.6 3.22
Tamarind 100 gram 230 0.5
Turmeric Powder 0.5 teaspoon 1.43
Asafoetida 0.5 teaspoon 0.51 0.01
Urad Dal 1 teaspoon 6.4 0.24 0
Mustard 1 teaspoon 6.72 0.4
Oil 1 tablespoon 241.92 34 0.01
Salt 1 teaspoon 0
835.59 38.94 0.01

Preparation Method

  1. 1 Cut Brinjal into big pieces and cook Till soft.
  2. 2 Grind together Coconut, Tamarind and cooked Brinjal to form smooth paste.
  3. 3 Heat Oil in a kadai and add Mustard.
  4. 4 When it pops up, add Asafoetida and Urad Dal and fry unTil golden brown.
  5. 5 Add green Chilieses, Curry Leaves and Onion. Fry it for five minutes.
  6. 6 Now mix the Brinjal paste, Salt, Turmeric Powderr powder and little Water.
  7. 7 Reduce the heat and keep it on fire for two to three minutes.
  8. 8 Egg Plant Kotsu is ready to serve.

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