Kathirikai gothsu | Eggplant/brinjal gothsu


Kathirikai gothsu | Eggplant/brinjal gothsu


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: rice, upma, pongal

Ingredients

  • Egg plant [brinjal, Kathirikai]– 1 big
  • Tamarind – Small gooseberry size
  • Jaggery – 1 tbsp [grated]
  • Salt to taste
  • Oil – 1 tbsp
  • Gingely oil – 1 tbsp

For Roasting and grinding ingredients

  • Dry red chilli - 1
  • Bengal gram – 1 tbsp
  • Coriander seeds – 1 tbsp
  • Dry roast dry red chilli, Bengal gram, coriander seeds then grind to fine powder.

For seasoning

  • Mustard seeds – 1 tbsp
  • Dry red chilli – 1 spring
  • Curry leaves – 1 spring

Method

  • Wash eggplant. Then grease with oil. Then roast in direct medium flame. Then peel off the skin.
  • Soak tamarind in ½ cup of warm water for 5 min then squeeze, filter & extract tamarind water.
  • In a bowl add roasted eggplant mash well. Then add salt & tamarind water mix well.
  • Heat pan add eggplant, tamarind mixture & ground mixture mix well & let it boil.
  • Heat oil in a pan add mustard seeds & let its splutter. Then add dry red chilli, curry leaves & cut off heat.
  • When boiling add jaggery, drizzle gingely oil & cut off heat. Add seasoned ingredients mix well. Serve hot with rice.

Eggplant/brinjal gothsu

Eggplant/brinjal gothsu


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