Brinjal (indian eggplant) kothsu

Ingredients

• 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
• Salt

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Preparation

• 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.

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