Brinjal Gothsu - Kathirikkai Gothsu

I prepare brinjal gothsu in the same way as the simple onion tomato gothsu. There are various recipes for this dish with different ingredients and methods. I have shared the recipe based on how I usually prepare at home. This goes well with idli, dosa, pongal and arisi upma.

Brinjal Gothsu Recipe

Serves  :  4 people

Ingredients

• Moong dal  -  1/4 cup
• Brinjal  -  1 long purple variety ( you can use any variety of brinjal)
• Onion  -  2 small sized
• Tomato  - 2 medium sized
• Turmeric powder  -  1 tsp
• Red chilli powder  -  2 tsp
• Salt  -  as required
• Coriander leaves  -  few
• Water  -  as required

To temper

• Oil  -  1 tbsp
• Mustard  -  1 tsp
• Urad dal  -  1 tsp
• Asafoetida  -  2 generous pinches

Method

• Wash and pressure cook moong dal with a pinch of turmeric powder, 2 drops of oil and required water for 6 to 8 whistles. Mash well and keep aside.
• Chop brinjal into small cubes and keep immersed in water till use.
• Chop the onion into fine pieces and and tomato into medium pieces and keep aside.
• Pressure cook brinjal and tomato with little salt, turmeric powder and water till immersing level for 1 to 2 whistles.
• In a pan, add oil and once heated, temper with the items given under "To Temper".
• Add the onions and fry till they turn transparent. Add little salt to speed up the process.
• Once onions are fried, add the pressure cooked brinjal tomato mixture, turmeric powder, red chilli powder and required salt.
• Mix everything well and fry in low to medium flame.
• Once the gravy is boiled well and the raw smell of the powders leave, add the cooked dal and mix everything well. Gothsu has to be slightly thinner in consistency. Hence adjust the water quantity accordingly.
• Finely chop the coriander leaves and add it to the gothsu. Allow to boil for 3 to 5 minutes and switch off the stove.
• Serve hot with idli, dosa, pongal or upma varieties.
• Top the gothsu with sesame/gingelly oil when serving. Tastes great.

Notes

• Instead of pressure cooking brinjal and tomato, you can also saute and cook them after frying onions. I always pressure cook to save time and also to ensure that the brinjals are cooked soft.