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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 large 500 grams eggplant (brinjal) ~
  • xbd tsp mustard seeds
  • 1 tsp chana dal
  • 1 tsp dal udad
  • 1 sprig curry leaves
  • 2 - 3 chillies dried red
  • 1 pinch asafoetida
  • 2 tsps tamarind paste
  • 1/2 cup tamarind OR thin puree
  • 1.5 tsps rice flour water dissolved in (1/4 cup)
  • 2 tsps water sambar powder dissolved in (xbc cup)
  • xbc tsp turmeric powder
  • 1 tsp salt


  • 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.
  • Once cool enough to handle, peel the skin, mash the eggplant and keep aside. Discard the stalk and skin.
  • In a kadai, heat the oil. Temper the mustard seeds. Add the chana dal, udad dal and sautxe9 until golden.
  • Add the red chillies, curry leaves, asafoetida and give it a quick stir.
  • Add the tamarind paste / puree, rice flour in water and sambar powder in water. Bring this to a simmer.
  • Add the salt, eggplant puree, turmeric powder and bring to a simmer again.
  • The consistency will be of a thick gravy, due to the thickening effect of rice flour.
  • Serve hot with pongal or steamed rice.