I am a big big fan of brinjal recipes.But Sendhil & Raksha are just opposite to me.So i make brinjal dishes only when my in-laws visit my place.This morning,i made this easy gothsu recipe learning from my MIL.Its a very easy,one pot brinjal gosthu recipe.In this method,u don’t need to roast & powder the spices as we do for Chidamabaram kathirikai gosthu.The procedure of this brinjal gravy is very similar to my MIL’s Thanjavur style tomato gosthu.We usually make this as a side dish for Idli.But recently i had tasted this with pongal too.It was yummy.Its a great recipe for bachelors & working women who look for easy side dish recipes.All u have to do is just chopping,sauting & pressure cooking,Tada! This gravy would be ready under 15 minutes.Just try once,u will come to know
.My MIL makes it watery as we like it that way.Here i have made it slightly thick to suit pongal.Finally,the consistency is ur choice.Lets see how to make this yummy kathirikai/Brinjal gosthu recipe for idli and pongal.
Easy brinjal gosthu/Kathirikai gotsu recipe
Easy brinjal gosthu recipe-Side dish for idli and pongal
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes
INGREDIENTS
- Brinjal - 3 nos ( medium)
- Small onions or big onion - 20 nos/1 no
- Green chillies - 4 nos
- Tomato - 1 no
- Tamarind - small berry size ( Sundakkai alavu)
- Moong dal - 1.5 tbsp
- Turmeric powder – 1/8 tsp
- Salt & water - as needed
To temper
- Cooking oil - 2 tbsp
- Mustard seeds - 1 tsp
- Urad dal - 1 tsp
- Chana dal - 1 tsp
- Curry leaves - few
- Hing/asafetida - a big pinch
- Idli/Dosa batter OR Rice flour - 1/2 tbsp/1.5 tsp
Coriander leaves – to garnish |
METHOD
- Wash and chop the brinjal into small squares.Soak in water till use to prevent discoloration.Similarly chop the onions,green chillies finely.
- Heat oil in a cooker base.Splutter mustard seeds,urad dal & chana dal.Then add the finely chopped onions,green chillies,curry leaves & hing.Saute till onion turns transparent.
- Now add the finely chopped tomato pieces & brinjal. Add some salt and saute till tomato turns mushy.Lastly add the tamarind extract and moong dal.Mix well.Add little turmeric powder,required salt and water.
- Pressure cook in low flame for one whistle.After the steam is released,mash everything well.No problem if some dals are visible.Its enough if its just cooked & blossomed.Then add the idli/dosa batter or rice flour diluted in 1/4 cup of water.Mix well & allow the gravy to boil till it thickens lightly.Make it slightly thin if using for idli & thick for pongal.Garnish with lots of coriander leaves.Serve hot with idli or pongal.
Enjoy !
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Note
- If u are serving for idli,add sesame oil/gingely oil while eating.It tastes great.
- Add more chillies based on ur taste.
- Tamarind should be very less.Its used just to remove the mild bitterness of brinjals ( we call it as “Kaaral” taste in Tamil)
- This recipe is completely different from chidambaram gosthu.So it tastes mildy spicy and tangy.
- Adding idli/dosa batter helps to thicken the gravy.U can also replace it with rice flour.
- Garnishing with coriander leaves gives a nice smell.
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Enjoy this yummy,easy brinjal gosthu with idli or pongal !
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