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 cori...