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Tuesday, September 24, 2013

My First Guest post - Eggplant Gravy(Chet​tinad Kosumalli)

Yum
I know in past when I was newbie to this blog world and you all supported me so much that I am what I am today. So when ever some one new talked to me about what to do to connect with others I always talked with them and from my experienced I gave them advised too. Few days back I met one new blogger who asked for my help for a guest post and I said yes to her and here is her post. Her name is Sathya Priya, her blog is mykitchenodyssey. Guys please visit her blog and give her all support. Thank you so much in advance. now over to Sathya.

I had mentioned earlier that Egg Plant (Brinjal) and Raw Banana are two staple vegetables in Chettinad cuisine. In chettinad households you  will find these vegetables being used very creatively in many dishes.   Kosumalli (கோசுமல்லி ) recipe is one among them.

A lot of people (myself included) do not like egg plant but trust me, you will love kosumalli. Kosumalli is made with Egg plant, Green Chili and Tamarind extract. The flavor of the tamarind accentuates the egg plant flavor and makes the dish delicious. The dish gets its spiciness just from the green chili.We usually eat this along with Idly , Dosa or Upma. 
Ingredients:
  • 8 Baby Indian Egg plants (பிஞ்சு கத்தரிக்காய் ).
  • 4 green Chilies.
  • 1 medium size Onion.
  • 1 small Tomato.
  • Goosberry size Tamarind / 1/2 tsp tamarind paste. 
To Temper:
  • 1/2 tbsp Mustard seeds.
  • 1/2 tbsp Cumin seeds.
Method:
  • Use Baby Indian Egg Plants usually deep purple in color.
  • Cook the Egg plants stem removed till they turn mushy.
  • I usually cook them in a pressure cooker.
  • Cool them, remove the outer skin and mash them.
  • Add Tamarind paste or pulp and mix well.
  • You can buy tamarind paste in Indian grocery stores.
  • Chop the onion and tomato into small pieces.
  • In a sauce pan heat the oil and temper it with mustard and cumin seeds.
  • Add the Onions until saute them till they are translucent.
  • Add tomatoes and cook them till they release their juices and turn soft.
  • Now add the Mashed egg plant mixture.
  • Add required amount of salt.
  • In a low heat let the Kosumalli come to a boil.
  • Once it boils let it simmer for 2 more minutes. This will allow the gravy to thciken.
  • Garnish with fresh Cilantro/Coriander leaves.
Enjoy guys this amazing Eggplant Gravy.

21 comments:

  1. Ahhh!!! another tempting dish with eggplant. Much loved for the flavors.

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  2. eggplant in tamarind? this is new for me...sounds delicious...

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  3. Awesome guest post Priya.Kosumalli looks yummy.Keep up the good work.
    Linsy that was so nice of you.

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  4. Tangy, fingerlickering kosumalli..Wonderful guest post..

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  5. Ya I know you are a very supportive person..your advise helped me lot..
    egg plant and tamarind combination will be a hit sure...

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  6. Wow...super delicious and wonderful curry....sure to hit her blog too

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  7. Kosumalli looks delicious. Wonderful guest post

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  8. Lovely guest post, fingerlicking kosumalli...

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  9. Love that plate. And eggplants in tamrind! you just gave me a new reason to eat eggplant! :)

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  10. looks simply yummy and mouthwatering.

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  11. tangy and delicious dish..nice guest post

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  12. Thanks everyone for your comments and support.Hope you guys catch my other recipes too .Again Many thanks linsy for sharing your space with me .

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  13. Superb!!! :)

    Send your entries to
    http://cookingwithsj.com/bachelor-cooking/

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  14. wonderful guest post Linsy...Delicious eggplant dish.....

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