Made using mashed brinjal, kosumalli is a traditional dish that can’t be missed. It pairs best with idiyappam, dosa or idli.
Pressure cook eggplant and potatoes 
Add mustard seeds, urad dhal and red chilies to oil 
Saute onions, turmeric powder and green chilies 
Saute tomatoes and curry leaves 
Add mashed eggplant, mashed potatoes and tamarind extract 
Add water and boil 
Brinjal Kosumalli
Made using mashed brinjal, kosumalli is a traditional dish that can't be missed. It pairs best with idiyappam, dosa or idli.
Servings: 8
Ingredients
- 1 eggplant (cut into large pieces)
- 2 potatoes (halved)
- 4 cups water (for boiling potatoes)
- 1 medium sized red onion (chopped)
- 2 medium sized tomatoes (chopped)
- 10 green chilies (adjust to taste)
- 1 big marble sized tamarind (soaked in ½ cup water)
- ¼ tsp turmeric powder
- 2 tbsp oil
- 1 tsp urad dhal
- 1 tsp mustard seeds
- 3 dry red chilies
- 1½ cups water
- 10 curry leaves
- salt to taste
Instructions
- Add eggplant, potatoes and 4 cups water to a pressure cooker. Cook for 2 whistles and release pressure naturally. You can also roast the eggplant. See notes below for roasting procedures.
- Strain eggplant and potatoes. Peel the skin and add to a mixing bowl.
- Mash the potatoes and eggplant using a masher. Set aside.
- Heat oil in a pan. Once hot, add urad dhal, mustard seeds and dry red chilies.
- Once mustard seeds crackle, add chopped onion and green chilies.
- Saute for 2-3 minutes. The raw smell of the onions should fade.
- Then, add turmeric powder and mix.
- Next, add chopped tomatoes and salt. Saute for 3-4 minutes. The tomatoes should become soft.
- Add curry leaves and saute for 1 minute.
- Add mashed eggplant and potatoes. Mix well.
- Then, add tamarind extract. Add water as needed.
- Boil for 5 minutes. The raw smell of the tamarind should fade.
- Serve hot with idiyappam, idli or dosa.
Notes
- To roast eggplant:
- Wash and dry eggplant. Pierce with a fork to vent. If not pierced, the eggplant might explode.
- Grease a baking tray and place the eggplant on it.
- Place the oven setting to broil. Once ready, slide in the baking tray.
- Keep turning the eggplant every 5 minutes so that it cooks evenly. This should take 20-30 minutes, depending on the size of the eggplant.
- Once cooked, remove from the oven and cool.
- Once cooled, removed the charred eggplant skin and mash the flesh. Set aside.
- Cook the potatoes in a pressure cooker and proceed with the remaining steps.
