Ingredients:
1. Brinjal - 6
2. Onion - 2 medium size
3. Tamarind juice - 300 ml (you can make the juice from either a tamarind of small lemon size or can use 2 spoons of tamarind paste).
4. Red chillies - 2
5. Mustard seeds - 1 teaspoon
6. Urud dhal - 2 teaspoon
7. Asafoetida - a pinch
8. Curry leaves - 4
9. Oil - 2 tablespoon
10. Salt - to taste
11. Coriander leaves - to garnish
To make Powder:1. Channa dhal - 3 tablespoon
2. Red chillies - 4 (vary it according to your requirement)
3. Coriander seeds - 1 tablespoon
4. Methi seeds - 1 teaspoon
Preparation:
1. Chop brinjal into fine pieces and onions lengthwise.
2. Dry roast all ingredients given for powdering and make a coarse powder.
3. Heat oil in pan and when hot add mustard seeds.
4. When it splutters, add urud dhal, red chillies and asafoetida and fry until it turns golden brown.
5. Add the chopped onions and curry leaves and cook until onions turn transparent.
6. Now add the brinjals and salt and mix well for next 5 minutes
7. Add the tamarind juice and bring it to boil in a medium flame.
8. When it comes to boil, add the powder and keep it in a low flame and cook for another 15 minutes.
Garnish it with coriander leaves and tasty, yummy brinjal gothsu is ready to serve. This is a very good combination for Idly and Ven Pongal.
Based on the sourness of the tamarind you use, make sure to adjust the quantity.
A cup of cooked moong dhal canalso be added to have an additional taste.
1. Brinjal - 6
2. Onion - 2 medium size
3. Tamarind juice - 300 ml (you can make the juice from either a tamarind of small lemon size or can use 2 spoons of tamarind paste).
4. Red chillies - 2
5. Mustard seeds - 1 teaspoon
6. Urud dhal - 2 teaspoon
7. Asafoetida - a pinch
8. Curry leaves - 4
9. Oil - 2 tablespoon
10. Salt - to taste
11. Coriander leaves - to garnish
To make Powder:1. Channa dhal - 3 tablespoon
2. Red chillies - 4 (vary it according to your requirement)
3. Coriander seeds - 1 tablespoon
4. Methi seeds - 1 teaspoon
Preparation:
1. Chop brinjal into fine pieces and onions lengthwise.
2. Dry roast all ingredients given for powdering and make a coarse powder.
3. Heat oil in pan and when hot add mustard seeds.
4. When it splutters, add urud dhal, red chillies and asafoetida and fry until it turns golden brown.
5. Add the chopped onions and curry leaves and cook until onions turn transparent.
6. Now add the brinjals and salt and mix well for next 5 minutes
7. Add the tamarind juice and bring it to boil in a medium flame.
8. When it comes to boil, add the powder and keep it in a low flame and cook for another 15 minutes.
Garnish it with coriander leaves and tasty, yummy brinjal gothsu is ready to serve. This is a very good combination for Idly and Ven Pongal.
Based on the sourness of the tamarind you use, make sure to adjust the quantity.
A cup of cooked moong dhal canalso be added to have an additional taste.
