Kathirikkai gothsu | Brinjal Gotsu
South Indian gravy with brinjal pairs well with upma, pongal, idli and dosai
Servings: 3
Ingredients
- 1/3 cup yellow moong dal
- 1 cup water to cook the dal
- 3-4 small brinjals cut into small
- 1 tsp turmeric powder
- 1 cup Tamarind water extract from a small lemon sized tamarind
- ½ tbsp oil
- 1/2 tsp mustard seeds
- 1 tbsp chana dal and urad dal each
- 2 tsp grated ginger
- 3-4 green chili
- Few curry leaves
- ½ tsp asafoetida
- Salt as needed
Instructions
- Wash and pressure cook 1/3 cup of moong dal in 1 cup of water for 3-4 whistles.
- Add ½ tsp of turmeric powder while cooking.
- In a pan add oil, and add mustard seeds, chana dal and urad dal.
- Saute this and add grated ginger, chopped green chilis and curry leaves.
- Saute till the dal turns golden brown
- Now add ½ tsp asafoetida
- Now add 2-3 chopped brinjals
- Saute for a minute
- Add 1 cup tamarind juice, extracted from a small lemon sized tamarind
- Add ½ tsp turmeric powder and salt.
- Boil for 7-8 minutes in medium flame.
- Now add the cooked yellow moong dal.
- Add water to adjust the consistency and mix well.
- Boil for 5 minutes.
- Switch off the flame.
- Tasty brinjal gotsu is ready
Video
Notes
1. Green chili gives spiciness to the gotsu, so add according to your spice levels.
2. You can replace brinjal with turnip or simple onion and tomato.
3. This brinjal gotsu | kathrikkai gotsu pairs well with idli, dosai, arisi upma, pidi kozhukattai and Ven Pongal.