Eggplant Puli kotsu

This is another recipe from my mother-in-law. We had this with Arisi Upma. This is a very easy kotsu. If you like sour and tangy taste you can try this out.

Ingredients

1 Big eggplant (not the indian eggplant)
1 big lemon sized tamarind

Seasoning

1 tsp Chana Dhal
4-5 red chili torn into small pieces
1/2 tsp mustard seed
1/4 tsp asafoetida
1 tsp Oil

Method
Extract 3 cups of tamarind water from the soaked tamarind. Roast the eggplant over the gas cooktop or use the broiler to roast the eggplant. Once the eggplant has cooled down peel the skin out. You can either mash the eggplant with hand or blend it once.
In a frying pan add oil and add the seasoning items. Add tamarind water and the blended eggplant. You can switch of the stove. You do not have to boil the kotsu.

This can be served as a side dish for idli or dosa also

Tip. Here is the link to roast the eggplant in the broiler