Chettinad Style Brinjal and Potato Mash Recipe
Chettinad cuisine, known for its bold and aromatic flavors, presents a delightful dish in this Chettinad Style Brinjal and Potato Mash, or “Kosamali.” This vegetarian delight is perfect for lunch, paired with steamed rice or soft idiyappam, and showcases a wonderful blend of spices and fresh ingredients. Let’s dive into the details of this simple yet flavorsome dish that is sure to tantalize your taste buds!
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjals (Eggplants) | 4 |
| Potatoes | 2 |
| Small Onions (finely chopped) | 15 |
| Tomatoes (finely chopped) | 2 |
| Green Chilies (finely chopped) | 4 |
| Oil | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Tamarind Paste | 1 tablespoon |
| Curry Leaves | 1 sprig |
| Fresh Coriander Leaves (finely chopped) | 3 sprigs |
| Salt | To taste |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 180 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 150 mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Servings
- Serves: 4
Cuisine
- Type: Chettinad
- Course: Lunch
- Diet: Vegetarian
Instructions
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Prepare the Vegetables: Begin by boiling the potatoes and brinjals in a pot of water. Cook them until they become soft and tender, typically for about 10–15 minutes, until they have cooked through. Once done, drain the water, peel the potatoes and brinjals, and mash them together. Set aside the mashed mixture for later use.
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Heat the Oil: In a deep frying pan or kadai, heat the oil over medium flame. Once hot, add the mustard seeds and allow them to splutter. This step is crucial as it infuses the oil with a lovely flavor.
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Add Curry Leaves: Next, introduce the curry leaves to the hot oil. Sauté them for about 10 seconds; this will release their aromatic essence into the dish.
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Cook the Onions: Add the finely chopped small onions to the pan and sauté them until they become soft and translucent. This should take about 5-7 minutes.
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Incorporate Tomatoes and Chilies: Add the chopped tomatoes and green chilies into the pan. Cook them together until the tomatoes become mushy, which will take approximately 5 minutes. Stir occasionally to ensure even cooking.
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Spice it Up: Sprinkle in the red chili powder and mix thoroughly. This step adds a vibrant color and a touch of heat to the dish.
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Combine the Mashed Vegetables: Now, add the mashed brinjal and potato mixture to the pan. Pour in a little water as needed to adjust the consistency, mixing everything well.
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Flavor with Tamarind and Seasoning: Stir in the tamarind paste and salt to taste, allowing the mixture to cook on low heat for another 5 minutes. This will help meld the flavors together.
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Final Touches: Once everything is heated through, turn off the flame and garnish with freshly chopped coriander leaves for a burst of freshness.
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Serving Suggestions: Serve the Chettinad Style Brinjal and Potato Mash hot with steamed rice or idiyappam. This dish is perfect for a hearty lunch and pairs wonderfully with a side of sambar or rasam.
Conclusion
Enjoy this Chettinad Style Brinjal and Potato Mash as part of your next meal, and let its rich flavors transport you to the southern kitchens of India. Whether you’re looking for a comforting vegetarian dish or a side that steals the show, this recipe fits the bill perfectly. Happy cooking!
