It is always a welcome change for me when i try something from the usual sidedishes and this is what i made last week when Ravi brought his friends over.Sometimes he’ll ask for authentic dishes to be made.I made this in the morning and served this for breakfast with idlis.Brinjal gothsu is a tasty accompaniment which came as a blessing when i was just running out of ideas.I remembered mom’s famous gothsu.You can pair it with pongal,dosa and arisi upma too.Tastes divine.I also make a mix veg gothsu which i’ll post later,but this brinjal gothsu roasted on stove top gives a unique flavour to the dish.Scroll down for the recipe down.
INGREDIENTS
| Brinjal | 1 |
| Onion | 2 |
| Tomato | 1 |
| Tamarind | gooseberry shaped ball |
| Asafoetida | a pinch |
| Salt | to taste |
| Sambhar powder | 2 tsp |
| Curry leaves | a sprig |
| Coriander leaves | a few |
TO TEMPER
| Mustard | 1tsp |
| Channa dal | 1tsp |
| Urad dal | 1tsp |
| Red chilly | 2-3 |
| Sesame oil | 2tbsp |
HOW TO MAKE
- Roast brinjal directly on stove top.You could smear some oil on the brinjal.Cook till evenly done.Remove skin and allow it to cool.
- Mash in a blender.Keep it ready.Soak tamarind in water.
- In a pan add oil and when it gets heated add the items given in the to temper table.Then add onions and tomatoes till they are done.
- Add tamarind extract,sambhar powder and salt.Bring to a boil and cook till the raw smell goes away.Then add the mashed brinjals and mix well.
- Add coriander leaves and seve hot.
Notes
- You can add Sambhar onions/Shallots for extra taste.
- You can add curd chillies in place of red chilles while tempering.
- Another option is instead of roasting brinjal you can ciut it into very fine cubes and proceed with the recipe.
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