Brinjal gothsu is a traditional South Indian dish made with brinjals (eggplants) and a flavorful blend of spices. It is often served as a side dish with Idli (steamed rice cakes) or dosai (fermented crepes). The dish involves frying brinjals until they are soft and then cooking them in a tangy and spicy tomato-based gravy. Additional ingredients such as onions, tamarind, and various spices are added to enhance the flavor. Brinjal gothsu is known for its rich, aromatic taste and is enjoyed by people who appreciate the flavors of South Indian cuisine. This brinjal gothsu goes well with Rice Upma and Ven Pongal.
Some people make Gothsu without dhal. If the Gothsu is watery, you can mix one or two teaspoons of rice flour with water and add it while boiling.
Ven Pongal
Difficulty: EasyLearn how to make delicious Ven Pongal, a traditional South Indian dish made with raw rice and dhal. Perfectly paired with Brinjal Gothsu or Coconut Chutney/sambar.
Rice Upma
Difficulty: EasyThis rice upma is made with rice rawa and served with any chutney or sambar. This rice upma will take more time to cook than ordinary Bombay rawa upma.
Brinjal Gothsu
4
servings5
minutes30
minutesLearn how to make delicious Brinjal Gothsu that pairs perfectly with Rice Upma, Ven Pongal, Idli, or Dosai. Discover variations and tricks to get the perfect consistency.
Ingredients
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
Asafoetida – a pinch
Salt – 1 teaspoon or as per taste
Oil – 2 to 3 teaspoon
Mustard – ½ teaspoon
Curry leaves – few
Directions
- To prepare the dish, start by cooking green gram dhal with a pinch of turmeric powder and set it aside for later use.
- Proceed by finely cutting the brinjal into small pieces, and ensure that the onions and tomatoes are also finely chopped.
- Next, soak the tamarind in water, extract the juice, and gather approximately ½ cup of tamarind water.
- In a pan, heat some oil and wait until it becomes hot. Then, add mustard seeds and let them pop. Following that, incorporate asafoetida powder, chopped onions, and curry leaves into the pan, frying them until the onions turn transparent.
- Afterward, add the tomato pieces and sauté them for a short while.
- Introduce the brinjal pieces into the pan and stir them thoroughly. It is now time to add the sambar powder, turmeric powder, and salt to the mixture. Ensure that they are well combined, and add a small amount of water to fully cover the brinjal pieces.
- Close the pan with a lid and allow the vegetables to cook on medium heat until they become tender.
- Once the vegetables are soft, add the tamarind water to the mixture and bring it to a boil. Then, incorporate the cooked and mashed dhal into the pan, stirring everything well. Let the mixture boil for a few more minutes to allow the flavors to meld together.
Recipe Video
Notes
- We can also use mixed vegetables (brinjal, carrot, potato, chow chow, peas, etc.) and make this gothsu.
- Some people make this gothsu 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.