Kathrika and Tomato kichadi (Egg Plant)

This kichadi is a combination of brinjal and tomato.In Tirunelveli side they call it as kochu or gosthu.It is a best side dish for idli/dosa.Some eat it gram dhal and white rice. some with venpongal. Few call it kalyana sambar.
Ingredients:

1. Brinjal -4
2. Tomato -4
3. Green chillies- 4 (increase or decrease accdg. to taste)
4. Onion-2(finely chopped)
5. Asafoetida or Hing
6. Cooking oil-2 tb
7. Urad and mustard seed -1/2 tsp
8. Coriander leaves-1tbs
9. Salt as desired.

Preparation

• Chop onions,tomatoes,curryleaves and coriander leaves and keep aside.
• Cut brinjal and keep it in water to prevent discolouration.
• Method :
• Keep kadai put oil add tomato,brinjal and chillies for few minutes till tomatoes are soft.Then add water to it and cook well.
• After cooking remove the excess water keep it seperately.
• Put tomato and brinjal in a blender to get it as a smooth paste.
• Heat kadai.Add oil put mustard and urad dhal when mustard seed splutters add curry leaves and onion.Fry till it is golden brown.
• Now add the paste it.To it add the excess water which was kept asideand cook for few minutes.
• If needed add more water .It has to be in pouring consistency.
• Bring to boil.To it add asafoetida and chopped coriander leaves to it.

Variation

• Can use only tomatoes alone.
• When we use brinjal use tamarind extract for it .It will remove the sour taste too.Serve with idli,dosai with dash of sesame oil/gingelly oil

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