G is for Gothsu – Recipe for Eggplant Gothsu
My favourite pairing with Pongal is not coconut chutney or sambar but gothsu. What is this dish with a mildly tongue twister of a name, you might wonder! Hardly a favourite in my childhood, this is one of my newer loves. The aroma of brinjal roasting on the stove top is one of the strongest smells i
  1. Smear oil on the eggplant and roast it on open flame until completely charred and soft inside. You can test this by inserting a knife or a skewer inside.
  2. Once cool enough to handle, peel the skin, mash the eggplant and keep aside. Discard the stalk and skin.
  3. In a kadai, heat the oil. Temper the mustard seeds. Add the chana dal, udad dal and sautxe9 until golden.
  4. Add the red chillies, curry leaves, asafoetida and give it a quick stir.
  5. Add the tamarind paste / puree, rice flour in water and sambar powder in water. Bring this to a simmer.
  6. Add the salt, eggplant puree, turmeric powder and bring to a simmer again.
  7. The consistency will be of a thick gravy, due to the thickening effect of rice flour.
  8. Serve hot with pongal or steamed rice.