Kathrikkai / Eggplant Kotsu

Ingredients:
Kathrikkai / Eggplant/ Brinjal-250gm
Tamarind-goose berry sized ball
Salt-to taste
Turmeric powder-1/4tsp
Pearl Onion-5
Till oil-2tbs
Mustard and Urad dhal-1tsp
Hing-a pinch
Sambar Powder-1tsp
Green Chilly-1


Procedure:
1. Place the brinjals on a foil lined baking tray and bake at 250C until it changes colour. Alternatively, you can roast it on flame. But using oven makes it very easy.
2. Peel skin and chop it into small pieces.
3. In a pan (I use a mud pot to make it tastier) add the brinjal pieces along with green chilly, salt and turmeric powder.
4. Add 1cup of water and bring it to boil. Switch flame to low and cover the pan and cook until the brinjal becomes mushy.
5. Soak tamarind and extract juice out of it.
6. Mash the brinjal with a wooden masher(we call it as mathu). 
7. Add tamarind water and sambar powder and allow it to boil until the raw smell of tamarind vanishes. The mixture must be little thick.
8. Heat oil, splutter mustard and add onion.
9. When the onions become golden, add it to the brinjal mixture and give a nice stir.
10. Serve hot along with rice.


Sending this to Akila’s Dish Name starts with K and Healthy Lunch Box Ideas-Brinjal hosted by Priya and started by Kalyani.