brinjal/eggplant - 2 big ones
Tomato - 1 chopped
Onions - 1/2 chopped
Tamarind lemon size soaked and pulp taken out of it.
Green chilies - 5 or according to spice level
Put a little oil in the pan and add mustard seeds, urad dhal
and curry leaves and after the mustard seeds splutter, add onions, then
tomatoes and green chilies. Sauté well. In the meantime, cut brinjals in half
or 1/4 if it’s too big, then pressure cook it with a little water. After 1
whistle, remove it from the fire and peel of the skin of the brinjals. Then
mash it. Now add the mashed brinjals to the sautéed onions and tomatoes along
with the tamarind pulp. Let it boil and the kosamalli is ready.
It goes well with idly and dosai.
