- Brinjal – 4 Nos
- Big Onion – 1 No
- Tomato – 1 No
- Tamarind – A big gooseberry size
- Green Gram Dhal – 1/4 cup
- Sambar Powder – 3 teaspoons
- Turmeric Powder – a pinch
- Asafotida – a pinch
- Salt – 1 teaspoon or as per taste
- Oil – 2 to 3 teaspoon
- Mustard – ½ teaspoon
- Curry leaves – few
Cook green gram dhal along with a pinch of turmeric powder and keep aside.
Cut the brinjal into fine pieces. Chop the onion and tomatoes finely.
Soak tamarind in water, extract the juice and make ½ cup tamarind water.
In a kadai put the oil. When it is hot add mustard. When it pops up add asafetida powder, chopped onion, curry leaves and fry till the onion turns transparent. Then add tomato pieces along with a pinch of salt and fry till it mashed well. Add brinjal pieces and stir well. Now add tamarind water, sambar powder, turmeric powder and salt. If needed add little water to cover the brinjal pieces fully. Cook on medium flame till the vegetable is soft. Then add the cooked dhal mashed well. Stir well and allow to boil for few minutes.
Goes well with Rice Uppuma and Ven Pongal. Can also be served with Idli/Dosai.
Note: You can also use mixed vegetables (brinjal, carrot, potato, chow chow, peas, etc) and make this gosthu.
Some people make this gosthu without adding dhal. In such case, if you find the gosthu is watery, then you can mix one or two teaspoons of rice flour in little water and add to the gosthu while boiling.