KATHIRIKKAI KOTHSU

This type is similar to that of Tomato Kothsu. A very classical accompaniment, made using charred brinjals that imparts a unique smoky flavour to this dish. I've come close to the recipe of the famous Chidambaram kathirikkai kothsu, as a variant.

Ingredients:
Big sized Brinjals- 3
Baby onions chopped -1/4 cup leaving skin on is an option
Tamarind lemon size dissolved in 1/2 cup of water.
Salt.

Tempering:
Oil - 1 tbsp
Mustard- 1 tsp
Dry red chillies - 2
Asafoetida- 1/2 tsp
Curry leaves

Method:
Char the brinjals on stovetop flame using a papas roaster. Cook in a med flame, turning occasionally  until all the brinjals are super soft. Keep aside and cool them. Remove the skins and mash them.
Heat oil in a pan. Temper mustard, chillies , curry leaves and asafoetida.
Add the chopped onions and fry them well.
Now add the mashed brinjals and tamarind pulp, with some water. Add salt.
Bring it to a boil and simmer for 3 mins.
Remove from flame. Garnish with chopped coriander leaves and serve hot

CHIDAMBARAM KATHIRIKKAI KOTHSU VARIANT
Approximately 3 tbsp of toor dhall must be boiled and mashed well and has to be added to brinjals. Substitute green chillies for red ones and also add finely chopped ginger for frying onions. 

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