Eggplant Gotsu
Eggplant (Brinjal)is a staple vegetable in my native village, as it is easy to harvest compared to other vegetables. They come in many colors & sizes: purple, white, green, purple & white stripes. So I have had eggplant/brinjal in many different styles from Guttu Vankaya to Gotsu. This is my very own recipe and when Desika introduced their Kuzhambu powder, my curiosity to use it in a unique way created this recipe:)
Desika Products:
Kuzhambu Podi, turmeric powder, palm sugar crystals, peanut oil
RECIPE FOR EGGPLANT GOTSU
Ingredients:
Serves: 4
Purple Eggplant - 1 (big)
Tomatoes - 4
Garlic - 10-15 pods
Curry leaves - 10 sprigs
Kuzhambu Podi - 2 tsp
Red chili powder - 2 tsp
Turmeric powder - 1/4 tsp
Palm sugar crystal - 1 tsp
Amchur Powder - 1 tsp —OR— Tamarind juice extract - 2 tsp
Mustard Seeds - 1 tsp
Chana Dal - 2 tsp
Oil - 2 tblsp
Salt - as needed
Instructions:
Peel the fresh garlic pods and roughly mash it with a Pestel. Keep it aside
Chop the tomatoes roughly into cubes
Cut the Eggplant into 1 inch size cubes and put it into ice cold water as you cut them. This will prevent it from turning brown
Heat up the kadai and add oil. Once it’s hot add the mustard seeds and let it sputter
Add the channa dal and the garlic , fry until the dal turns golden brown and finally add the curry leaves.
Now add the tomatoes, turmeric and some salt and sauté it until its mushy. Now add the Chili powder, Desika Kuzhambu powder, Amchur powder and little salt. Continue to sauté for 1 to 2 mins
At this point, completely drain the water from eggplant and add it to the kadai. Close it with a lid for 3 to 5 mins and let it cook, after that continue to stir often until the eggplant becomes soft.
Once its soft enough, mash it roughly with a masher, add palm sugar crystals, and adjust the salt. Make sure to stir well. Keep the lid closed and let it simmer until the palm sugar crystal melts.
Tada! The Eggplant Gotsu is ready and its a perfect combination for pongal, dosa , ghee rice & plain rice.
Tips & Tricks:
Eggplant is soaked in the ice-cold water to avoid sour taste that some eggplants leave. It also ensures the eggplant doesn’t turn brown once cut.
You can also use small brinjals (2 lbs) to make this curry.