Brinjal Kosumalli / Brinjal Chutney

To make Brinjal Kosumalli, start by heating oil in a pressure cooker. Add mustard seeds and let them pop, then sauté chopped onions until transparent. Next, add green chilies, tomatoes, potatoes, brinjals, turmeric, curry leaves, and salt. Pour in 1 cup of water, close the lid, and cook for 3 whistles. Once the pressure is released, mash the mixture, stir in asafoetida, and boil for another minute. Finally, add coriander leaves before serving.

Yes, Brinjal Kosumalli is a vegan-friendly dish as it contains no animal products. It is made with vegetables and spices, making it a great option for those following a plant-based diet.

If you don't have brinjal, you can substitute it with zucchini or yellow squash, which will provide a similar texture. Alternatively, you can use cooked pumpkin or sweet potato for a different flavor profile.

To store leftover Brinjal Kosumalli, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through.

Brinjal Chutney pairs wonderfully with dosa and idli, but it can also be served alongside rice, chapati, or as a spread on sandwiches. Its rich flavor complements many Indian dishes, making it a versatile side.