Gothsu is a traditional South Indian side dish mainly used as an accompaniment for idli, dosa, upma and Pongal. It is made with brinjals as the primary ingredient as the smoky aroma of the vegetable combines well with the tamarind and the tempering of lentils. The Indian spices are brought to the forefront in this tangy gravy.
Recipe Details :
Serves: 4 pax
Time: 30 mins
- 1 big eggplant/ brinjal [This is the big purple eggplant that is available in Indian stores. Some would identify it as bhartha baingan.]
- 2 small onions, finely chopped [If you use small onions / shallots, then take around 12 of them]
- 1/2 cup tamarind extract
- 1 tbsp chana dal/ bengal gram dal
- 1 tbsp sesame oil
- 4 dried red chillies
- 1 tbsp coriander seeds
- 1 tsp sambhar powder (optional)
- 1/4 cup chopped coriander for garnish
- A pinch of asafoetida
- Salt to taste
- 2 tbsp oil
- Roast the brinjal on an open and low flame after applying cooking oil on it. For ease of cooking, pierce the brinjal in multiple locations with a fork.
- After a few minutes, the brinjal will shrink in size – at this point switch off the flame. Wait for it to cool down and peel off the skin of the brinjal. Once the skin is peeled, rinse the brinjal in a bowl of water to prevent the smoky smell from overpowering the dish.
- Once the peeled brinjal has cooled down, mash the brinjal nicely by hand for at least 10 mins till you can feel a smooth texture. This can also be done in a mixer but I prefer doing it by hand. This also helps me to keep a check in case there are any insects in the brinjal.
- Now in a pan add a little oil and then add the chana dal. Once the dal turns golden brown, add in the coriander seeds and red chillies. Roast the mixture well and switch off the flame. Let it cool for around 10 mins. Then pulse them into a fine powder in a mixer.
- Take oil in a pan and wait for it to warm up a bit on a low flame. Add the chopped onions and saute them till they turn translucent.
- Once the onions turn into a light pink colour, add the tamarind extract, sambhar powder, asafoetida and salt. Add very little water at this stage. Stir them well and let this boil on a low flame for around 7 mins.
- Now add in the ground powder from the mixer along with a cup of water and allow this to boil for another 5 mins.
- Finally add in the mashed brinjals to this gravy and mix well. Add in another cup of water and salt at this stage. If the consistency is too thick, you can balance the water accordingly. Let this boil for another 5 mins. If you cover the vessel with a lid, it will cook and boil faster.
- Before serving, add the sesame oil and garnish with chopped coriander leaves. Tastes good when served hot.
- Make sure you get the right brinjal for the recipe – do not use the smaller version.
- Use a low flame to roast the brinjal and keep turning it to make sure it’s roasted evenly.