Kathirikkai Gothsu | Eggplant / Brinjal Gothsu
The best side dish to serve with Ven Pongal is this Kathirikkai Gothsu | Eggplant / Brinjal Gothsu. Serve it not just with Ven Pongal but also with Idli or Dosai and enjoy.
Servings: 4 Servings
Ingredients
- Eggplant / Kathirikkai long or small - 3 cups (chopped into ½ inch pieces)
- Onion - 1 medium chopped
- Tomato - 2 chopped
- Green chilies – 2 chopped
- Tamarind – tiny marble size soaked in 2 cups of water
- Sambhar powder – 1 tbsp
- Payatham paruppu / Moong dal – ⅓ cup
- Jaggery – 1 tbsp
- Salt – to taste
- Cilantro – to garnish
For seasoning –
- Gingelly oil or any cooking oil – 1 tbsp
- Mustard seeds – 1 tsp
- Ullutham paruppu – 2 tsp
- Kadalai paruppu – 1 tsp
- Curry leaves – few
- Asafetida – a pinch
Instructions
- Soak the tamarind in about 2 cups of hot water and extract the juice.
- Wash and cook the payatham paruppu / Moong dal with enough water and pinch of turmeric powder until soft. Keep it aside.
- In a pan, heat the oil and add all the seasoning ingredients. Fry them until they are aromatic and golden brown.
- Add the chopped onions and saute it for 2-3 minutes until slightly softened. Now add the tomatoes and fry for a minute.
- Add the chopped eggplant and green chilies and saute for 5 minutes.
- Now add the tamarind water to the vegetables and mix well. Add the Sambhar powder and salt and let the gothsu come to a boil.
- Cook until the eggplant is soft and cooked.
- Add the cooked payatham paruppu / moong dal and mix well. Add the jaggery as well and let the gothsu simmer for about 5 minutes.
- Garnish with cilantro and serve hot with Pongal!