Brinjal Kotsu

Kotsu is a delicious preparation which accompanies Ven Pongal and idli. It is common in Chettinad cuisine and parts of Chidambaram.

5 brinjal / eggplants finely chopped, 1 Onion or 10 pearl onions finely chopped, 1 tomato finely chopped, 4-5 green chillies, 1/2 bunch kothamalli / cilantro / coriander leaves, few curry leaves, turmeric pwd, salt

Pressure cook all the ingredients with a little water for 2 whistles. Heat oil add mustard seeds and curry leaves and garnish the kotsu. You can also cook on low flame in a sauce pan until done.

Serve hot with idly, dosa or pongal.

Variation : Add a little grated ginger. You can also add a few chopped potatoes. Some add a little tamarind paste too.