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September 27, 2016

Brinjal Potato Kothsu | Side dish for Idli and Dosai

     Kothsu recipes generally use tomato and brinjal. In this recipe, I am adding potato in addition. You get a nutritious vegetable and a improvement in taste as well.



Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 2 cups

Ingredients:
Finely Chopped Brinjal
½ cup
Finely Chopped Tomato
1 cup
Finely Chopped Potato with skin
1 cup
Finely Chopped Onion
1 cup
Green Chilli
2
Sambar Powder
1 - 2 tsp
Salt
As required
To Temper:

Sesame Oil
1 tbsp
Mustard Seeds
½ tsp
Cumin Seeds
2 tsp
Curry Leaves
1 spring
Asafoedita / Hing
½ tsp
To Garnish:

Chopped coriander Leaves
1 tbsp

Procedure:
1. Wash the brinjal and tomato and cut them into small pieces.
2. Wash the potato thoroughly without soil and cut it into small pieces with skin.
3. Remove the skin of the onion and chop it into small pieces.
4. Wash and cut then green chilli into small round pieces.
5. In a pressure cooker add chopped brinjal, tomato, potato, green chillies, sambar powder, salt and enough water.
6. Pressure cook them for 5 whistles in a medium flame. Then switch off the flame and allow it to cool down completely.
7. After pressure has gone, mash the mixture with hand blender (paruppu mathu) or electric blender.
8. Now heat the oil in pan, add mustard seeds and cumin seeds. Wait for popping.
9. Then add the curry leaves and hing. Sauté till the curry leaves become crisp.
10. Pout this temper into the mixture in a cooker (from 7). Mix them well and cook for 2 mins.
11. Then garnish with coriander leaves and serve it with Idli and Dosai.

   Yummy and mouthwatering side is ready!!!

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