Friday, January 22, 2021

Posted by Mala at 9:00:00 PM No comments


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

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

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