Sunday, April 12, 2009


Brinjals - 1/2 kg
Green Gram Dhal - 1 cup
Green Chillies - 5
Onion - 1
Tomato - 1
Curry Leaves
Asafoetida - a pinch
Mustard Seeds - 1 tsp
Oil - 1 spoon
Salt for taste

  • Cut brinjals into small pieces and keep it a side.
  • Cook dhal for few minutes.
  • When it is half cooked add chilies,onion, tomato and leave for few seconds.
  • Now add the cut brinjals into it.
  • Add salt for taste.
  • Leave the gravy upto the brinjals gets mashed.
  • Switch off and remove from flame.
  • Heat oil, add mustard seeds, curry leaves and pour it into the dhal and brinjal gravy.
  • Kotsu is ready to eat.

This will go well with Pongal.

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