- Brinjal – ¼ kg (7 to 8 Nos)
- Sambar Onion – 100 gram (1 cup approx)
- Tamarind – A big gooseberry size
To fry and grind:
- Red Chillies – 5
- Coriander seeds – handful (2 to 3 tablespoons)
- Asafoetida – Peanut size
- Oil – 1 to 2 tablespoons
- Mustard – ½ teaspoon
- Urad Dhal – 1 teaspoon
- Black Pepper – few
- Curry Leaves – few
- Salt – 1 teaspoon or as per taste
This Brinjal gosthu with Samba Sadham(Pepper and Jeera Rice) is prepared at Chidambaram Temple as an offering to Lord Nataraja. Authentically it is prepared with grilled brinjals. Some people fry the brinjals in little oil. I pressure cooked the brinjals and made this famous Chidambaram Gosthu.
It is normally served with Samba Sadam. However, it can also go well with Idli/Dosa and Pongal.
- Soak tamarind and salt in water and extract the juice.
- Peel the sambar onion.
- Cut the brinjal into four to five big pieces and put it in a pressure cooker. Add little water and pressure cook for two to three whistles. Once the pressure subsidised, remove the lid and mash the cooked brinjal into coarse paste.
- In a small kadai put a teaspoon of oil and fry the asafotida, red chillies and coriander seeds separately. Cool it and grind it to a fine powder. This is the Gosthu Podi.
- In another kadai, put a tablespoon of oil and when it is hot add sambar onions (you can add it whole – no need to cut it). Fry till nice aroma comes out. Then add tamarind extract and bring to boil. When it starts boiling, add the mashed brinjal and mix it well. Now add the Gosthu Podi and mix it well.
- In a small kadai put a teaspoon of oil and when it is hot, add mustard. When it starts crackling, add urad dhal, black pepper and fry till the dhal turn light brown. Add curry leaves. Pour this seasoning over the Gosthu. Mix it well and remove.