This post is 3 years overdue. Three years ago, we planted 3 varieties of eggplants in our yard. And for a whole month, we were blessed with eggplants and more eggplants that we were overwhelmed. I think it was that year when we realized that we needed to plant small quantities of several different vegetables/fruits than concentrate on just 4 types of vegetables. I remember that summer of overflowing bags of tomatoes, bell-peppers, zucchinis and eggplants. Those were the only 4 veggies (or fruits) we had every single meal for a long time even after distributing many of them to friends and family! Anyway, so I was on an eggplant spree, and was making as many dishes as possible with fresh eggplants. And Gothsu was the first one everybody suggested that I make.
I have realized that my version of gothsu (which God knows where I picked up from) is different from my mom's version, which is actually exactly the same as how my mother-in-law prepares gothsu. I add some moong dal to my gothsu, and I simplify the spices that go into it. But all in all, this is a tart and spicy side-dish that is easy to make.
Ingredients (serves 6):
- 1 medium-sized eggplant, diced (or 5-6 regular Indian brinjals)
- 1/2 small-medium sized red onion, finely chopped
- 1" ball of tamarind soaked in 1.5 cups of hot water
- 1/3 cup of moong dal / payatham paruppu
- 2 teaspoons sambar powder
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon turmeric powder
- a few curry leaves
- 2.5 tablespoons vegetable oil
- salt, as needed
Preparation:
- Heat oil in a skillet. When hot, splutter mustard seeds. Add curry leaves and turmeric powder and mix.
- Add onion and fry until translucent. Add eggplant and fry until slightly browned and cooked.
- Extract tamarind juice and add it to the eggplant. Add 1 more cup of warm water to the tamarind pulp and extract more juice and add it to the eggplant. Add an extra 1/2 cup of water.
- Add moong dal, sambar powder, and salt and boil/cook of medium heat until the moong dal cooks. Add another 1 cup of water (or slightly more) while the dal is cooking, as the tamarind juice cooks down.
When the dal is cooked, remove from heat and serve as a side dish with venn-pongal or upma. Gothsu will be slightly watery (than sambar) and not too thick.
I also commonly add tomatoes (just 1 or 2) and slightly reduce the tamarind (to 1/2 inch ball) to make gothsu in this same manner. It is very flavorful and easy to make as well.
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