A very flavorful gothsu, an apt side for Venpongal , idlis and dosas.
Please check my other side dishes for tiffins here
For roasted eggplant thogayals, click here
Ingredients
Big brinjal/eggplant - 1, washed & wiped well, then, smeared with cooking oil/gingely oil
Onion - 1, chopped
Tomatoes - 2, chopped
Tamarind paste - 1 tsp
Jaggery - 1 tbsp
Sambar podi/chilli powder - 1 tsp
Salt to taste
Coriander leaves for garnishing
To season
Cooking oil - 2 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Green chillies, chopped - 2
Red chillies - 2
Curry leaves - a few
Recipe cuisine: South Indian; Category: Side dish/breakfast/lunch/dinner
Fire roasting time: 20-30 mts; Cooking time: 15 mts
Serves 2-3
Brinjal being roasted on very slow flames, take care to turn it now and then so that all sides get roasted uniformly. It is very essential to roast on slow flames, then only inside also gets cooked well
Well roasted
Then drop it in a bowl of water, allow it to cool down
Then peel of the skin slowly
See, how beautifully it has been cooked!!
Seasonings, above mentioned, done in oil
Tomatoes, onions, green chillies and curry leaves added too, all sauteed
After onions and tomatoes become well sauteed, add enough water, add tamarind paste
Add sambar powder and jaggery. You can add chilli powder too, but I added sambar powder
Now, add the brinjal pulp
salt to taste added
Take a masher, and mix and mash everything nicely.
Boil just for 5-7 minutes. In fact, my mother-in-law used to add the sauteed mixture to raw tamarind water. But I just boiled the whole thing for a little while, so that the tamarind paste and sambar powder lose their raw flavor.
Serve this extremely aromatic gothsu with Ven pongal
This post first appeared in www.malpatskitchen.com
Categories: Side dish for tiffins
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