KATHTHARIKKAI AND POTATO KOTHSU

Ingredients:

Small brinjals-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 asafotida
Chopped coriander and curry leaves
Red chillies-4
Salt to taste
Oil-3tbsp
salt to taste

METHOD:

Place the brinjals, 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 add the mustard seeds, the asafoetida , red chillies and the chopped leaves.
Pour this tempering to the prepared kothsu and let it simmer.
If the kothsu is too thick then you can add 1/2 to 1 cup of water for the right consistency.
Just let it simmer for 5 minutes only.
If this kothsu is simmered for a long time then its taste will not be the same.