Mixed Vegetable Gothsu

Gothsu is a tart and spicy side-dish that's usually prepared with tamarind and moong dhal. My mother-in-law and mom prepare a slightly different version (than mine) with plenty of vegetables, no dhal, and some extra spices that taste really good, so I'm recording their recipe here.

Ingredients:

1. 2 tablespoons olive oil / vegetable oil
2. 1 teaspoon black mustard seeds
3. 1.5 teaspoons kadala paruppu / bengal gram dhal
4. 1 teaspoon minced ginger
5. 2 green chillies, chopped
6. few curry leaves
7. 1 teaspoon turmeric powder
8. ¼ teaspoon hing
9. 1 onion, finely chopped
10. 1.5 inch ball of tamarind
11. 1 tomato, finely chopped
12. 1 potato, chopped
13. 2 red/yellow bell peppers, seeded and chopped
14. 1 small eggplant, chopped
15. 1 - 1.5 teaspoons salt, according to taste
16. Spice powder
1. 1.5 teaspoons kadala paruppu / bengal gram dhal
2. 2 dry red chillies
3. 2.5 teaspoons coriander seeds / dhania

Preparation:

1. To prepare the spice powder:
1. Dry roast the bengal gram dhal, red chillies and coriander seeds until they release their aroma and the dhal just begins to change color. Cool, and grind to a slightly coarse powder.
2. Extract tamarind juice:
1. Soak the tamarind in hot water for 15 minutes. Then, extract the juice by squeezing the soft pulp. Strain the juice. Repeat the process with lukewarm water and squeeze out more juice until the tamarind is dry. Throw the tamarind residue and reserve the extract/juice.
3. In a medium sauce-pan, heat the oil. When hot, splutter mustard seeds, then add bengal gram dhal, curry leaves, and hing. Fry for a few seconds. Then add ginger and green chillies and saute for a few seconds.
4. Add onions and saute on medium-heat until it turns translucent.
5. Add tomatoes and saute until it begins to cook.
6. Add the remaining vegetables and saute for about 5 minutes. Add salt and turmeric powder, mix well, and close the pan to allow the vegetables to cook. Check and stir periodically.
7. After 10 minutes of cooking the vegetables, add the tamarind extract and a little more water if needed (to dilute) and continue to cook with the pan closed.
8. When the vegetables are cooked and the raw tamarind smell is absent, reduce the heat to low, add the prepared spice powder (from step 1) and let the mixture simmer for 10 minutes.

When everything is incorporated remove from heat and serve with rice, pongal, upma, or roti.