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.
Click here to leave a comment.
Read the Round up of all Entries Here
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. [...]
I never thought gothsu is so simple.. sure i will try it out.. thanks Mami..
Normally just added a tspn of coconut oil and no seasoning for gothsu, shall try this.
I have tried making this gothsu by toasting eggplant in the microwave. It comes very well, All i do is apply oil on the brinjal and cook it micropwave in high for 5 mins and then peel the skin off. I also sometimes bake it in the traditional oven and that is good too, especially if people do not like the burnt smell in food, this is a good option.
good recipes
[...] and cook the other side. Remove from pan. Repeat with rest of the batter. Serve hot with avial/ eggplant gothsu or any other coconut/roasted eggplant based side dish, milagai podi and fresh butter. Other Adais [...]
I thought the tamarind pulp/water needs to be cooked along with the brinjal to make the gothsu. Won’t the tamarind taste raw according to your recipe?
Vikram . Try roasting the eggplant over coal. Just like tandoor. Apply oil over the eggplant make fine but deep holes in the eggplant with a knife so that the steam is let out while roasting. Rest as you say. Thanks