Brinjal (indian eggplant) kothsu

Main Dish
4 servings
10 min
7 min
Very Easy


Number of serving: 4
15 tender Brinjals (bite-size pieces)

6 red Pearl onions

2 Green chilli (slit)

2 Roma Tomatoes (chopped)

1/2 teaspoon Turmeric powder

1 tablespoon Sambar powder/Kuzhambu milagai podi

1/2 teaspoon Cumin seeds

1/2 teaspoon Mustard seeds

1/2 teaspoon Urad dal

3 Dry red chilli (broken)

5-6 Curry leaves

2 pinches Asafoetida

1 cup Water

1 tablespoon Oil



  • Heat oil in a skillet, add mustard seeds, urad dal, dry red chillies, curry leaves and asafoetida.
  • Then add sambar powder dissolved in some water and cook for 30 secondes.
  • Now, transfer the cooked brinjal mixture into the skillet and cook for 6-8 minutes at medium flame or until it starts thickening a bit.
  • (Do not overcook the mixture or it will turn into chutney consistency.)
  • Switch off and garnish with cilantro.
  • Serve hot with idli, dosa or steamed rice.


Brinjal (Indian Eggplant) Kothsu, photo 1
Brinjal (Indian Eggplant) Kothsu, photo 2


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