Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash)

Indian
Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash)

  • To start preparing the recipe of Kosamalli (Chettinad style eggplant and mashed potatoes), pressure cook the eggplants and potatoes for two whistles. D-peel the vegetables and mash them until they have a pulpy consistency and set them aside.

  • Take a big one panheat oil on medium flame, add mustard seeds and let them crackle. To this add curry leaves and let them crackle.

  • Add the finely chopped shallot and sauté until well cooked.

  • Now add the chopped tomatoes and green chillies and sauté for five minutes.

  • Add red chili powder and mix.

  • Add the eggplant and mashed potatoes, enough water to reach a consistency similar to that of sambar.

  • Season with salt, add the tamarind pulp and bring to the boil.

  • Add the finely chopped coriander leaves and turn off the flame.

  • Serve this Kosamalli (Chettinad style eggplant and mashed potato) recipe with idiyappam or idli/dosas for a weekday breakfast.

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