Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash)
A vegetarian Chettinad recipe with brinjal (baingan / eggplant), potatoes (aloo), shallots - finely chopped. Ready in 35 min, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
11 steps- 1
To begin making Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash), pressure cook the brinjals and potatoes for two whistles
brinjal (baingan / eggplant)(4)potatoes (aloo)(2) - 2
D-skin the vegetables and mash it to a pulpy consistency and keep it aside
tamarind - pulp(1 tablespoon) - 3
Take a big wok, heat oil in medium flame, add the mustard seeds and let it crackle
mustard seeds(1 teaspoon) - 4
To this add the curry leaves and let it splutter
sprig curry leaves(1)few sprig coriander (dhania) leaves - finely chopped - 5
Add the finely chopped shallots and sauté till it is cooked firmly
shallots - finely chopped(15)tomatoes - finely chopped(2)green chillies - finely chopped(4)few sprig coriander (dhania) leaves - finely chopped - 6
Now add the chopped tomatoes and green chilies and sauté for five minutes
shallots - finely chopped(15)tomatoes - finely chopped(2)green chillies - finely chopped(4)few sprig coriander (dhania) leaves - finely chopped - 7
Add the red chili powder and stir it
red chilli powder(1 teaspoon) - 8
To this add the brinjal and potato mash, enough water to bring it to a sambar like consistency
brinjal (baingan / eggplant)(4) - 9
Season with salt, add the tamarind pulp and bring it to a rolling boil
tamarind - pulp(1 tablespoon)salt - to taste - 10
Add the finely chopped coriander leaves and switch off the flame
shallots - finely chopped(15)tomatoes - finely chopped(2)green chillies - finely chopped(4)sprig curry leaves(1)few sprig coriander (dhania) leaves - finely chopped - 11
Serve the Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash) with idiyappam or idli/dosas for a weekday breakfast
brinjal (baingan / eggplant)(4)
Rate this recipe
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Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash)
A vegetarian Chettinad recipe with brinjal (baingan / eggplant), potatoes (aloo), shallots - finely chopped. Ready in 35 min, serves 4.
Curated byRamesh Kumar🇮🇳
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
11 steps- 1
To begin making Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash), pressure cook the brinjals and potatoes for two whistles
brinjal (baingan / eggplant)(4)potatoes (aloo)(2) - 2
D-skin the vegetables and mash it to a pulpy consistency and keep it aside
tamarind - pulp(1 tablespoon) - 3
Take a big wok, heat oil in medium flame, add the mustard seeds and let it crackle
mustard seeds(1 teaspoon) - 4
To this add the curry leaves and let it splutter
sprig curry leaves(1)few sprig coriander (dhania) leaves - finely chopped - 5
Add the finely chopped shallots and sauté till it is cooked firmly
shallots - finely chopped(15)tomatoes - finely chopped(2)green chillies - finely chopped(4)few sprig coriander (dhania) leaves - finely chopped - 6
Now add the chopped tomatoes and green chilies and sauté for five minutes
shallots - finely chopped(15)tomatoes - finely chopped(2)green chillies - finely chopped(4)few sprig coriander (dhania) leaves - finely chopped - 7
Add the red chili powder and stir it
red chilli powder(1 teaspoon) - 8
To this add the brinjal and potato mash, enough water to bring it to a sambar like consistency
brinjal (baingan / eggplant)(4) - 9
Season with salt, add the tamarind pulp and bring it to a rolling boil
tamarind - pulp(1 tablespoon)salt - to taste - 10
Add the finely chopped coriander leaves and switch off the flame
shallots - finely chopped(15)tomatoes - finely chopped(2)green chillies - finely chopped(4)sprig curry leaves(1)few sprig coriander (dhania) leaves - finely chopped - 11
Serve the Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash) with idiyappam or idli/dosas for a weekday breakfast
brinjal (baingan / eggplant)(4)
Rate this recipe
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