Brinjal Kotsu

Brinjal Kotsu is the best accompaniment for the Ven Pongal recipe. Learn how to make/prepare Brinjal Chutney by following this comfortable recipe.


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• 5 Big brinjals
• 8 Green chillies, fine chopped up
• 1 Big onion, fine chopped up
• 1 Sprig curry leaves, chopped up
• 1 tbsp Coconut scraping
• Tamarind, gooseberry size
• A pinch of turmeric powder
• A pinch of asafoetida
• 1 tablespoon Urad dal
• 1 tablespoon Mustard
• 1 tablespoon Salt
• 1 tbsp Oil

•	Cut brinjals into large pieces and cook until soft.
•	Grind together coconut, tamarind and cooked brinjal to form smooth paste.
•	Heat oil in a kadai and add mustard.
•	When it pops up, add asafoetida and urad dal and fry until golden brown.
•	Add green chillies, curry leaves and onion. Fry it for 5 minutes.
•	Now mix the brinjal paste, salt, turmeric powder and little water.
•	Reduce the heat up and keep it on burn for 2 to 3 minutes.
•	Egg Plant Kotsu is ready to serve.

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