A delicious side dish for Venn pongal and upmas. Best brinjal would be the large variety with out seeds.( weighs around 1/2 to 3/4 kg). In case you don’t get it you can still prepare this dish using a medium sized brinjal.
Ingredients
Large Brinjal or egg plant 1 no
Thin tamarind water made from 3 inch tamarind 1 cup.
Oil 1/2 teaspoon.
Green chillies 2 nos, finely chopped
Coriander leaves 3 twigs, cleaned and chopped.
Salt to taste.
For seasoning, 1/2 teaspoon mustardseeds, 1 teaspoon urad dal, 1 teaspoon oil.
Method
Wash the brinjal, remove the sepals and rub 1/2 teaspoon oil over it. Place directly on a medium flame. Keep turning till the whole skin is black. Remove from fire and leave to cool for 5 minutes. Peel the skin and wash with little water to remove all the black skin. Mash the brinjal with a wooden spatula, to a smooth paste. Add tamarind water, chopped chillies and corriander, salt and mix well.
Heat oil in a small kadai, add mustard seeds. when it crackles add urad dal and fry till golden, add to the gothsu.
Venn pongal tastes best with gothsu.
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I must try this. It’s very like roasting a red bell pepper—turn it in a flame until the skin is charred, put it in a covered dish to steam in its heat, then wash, peel, and season with olive oil, salt, and garlic. It also reminds me of Gypsy Eggplant—wrap a small eggplant in tin foil, place in the hot coals of a fire until soft, peel and mash with garlic, olive oil, ground cumin, and salt. Thank you.
[...] Serve hot with Sambar or Gothsu. [...]