KATHARIKKAI AND POTATO KOTHSU:
May 24th, 2008 Posted in Uncategorized
Ingredients:
Small eggplants‐3[finely chopped]
Potato‐1[cut into cubes]
Chopped tomatoes‐1 cup
Slit green chillies‐4
Big onion‐2[chopped]
Turmeric powder‐1sp
Mustard seeds‐1sp
A small piece asafetida
Chopped coriander and curry leaves
Red chillies‐4
Salt to tatse
Oil‐3tbsp
METHOD:
Place the eggplants, potato, tomato, onions and green chillies in a bowl,
add enough water to cover the vegetables and pressure cook them to 5 or
6 whistles. Then take the bowl out, and drain the water into another
bowl. Mash well the vegetables with the help of a potato masher. Then
again add the cooked water to it with 1 sp turmeric powder and enough
salt. Heat a kadai, and pour the oil. When the oil becomes hot the
mustard seeds, the asafetida , red chillies and the chopped leaves. Pour
this tempering to the prepared kothsu and let it boil. If the kothsu is too
thick then you can add ½ cup to 1 cup of water for the right consistency.
Just let it boil for 5 minutes. This is a very tasty kothsu. But this kothsu
should not be simmered for a long time . Then its taste will not be the
same.
