Ingredients

  • Small purple brinjal chopped - 10 numbers
  • Onion small chopped - 1 number
  • Tomato small chopped - 1 number
  • Green chilly slit - 2 numbers
  • Garlic cloves sliced - 4 numbers
  • Tamarind - Gooseberry size
  • Red chilly powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt to taste
  • Curry leaves - few
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Asafoetida - 1/4 tsp
  • Oil - 2 tsp
  • Water - 1 cup + 1/4 cup

Method

  1. Soak gooseberry size tamarind in 1/4 cup water for 10 mins. Extract tamarind pulp, filter and discard residue.
  2. In a vessel add chopped brinjal, chopped onion, chopped tomato, sliced garlic, slit green chilli, tamarind pulp, turmeric powder, red chilli powder, required salt and 1 cup water. Mix well and place vessel inside pressure cooker and pressure cook for 3 whistles or 10 mins.
  3. Heat oil in a pan when hot add mustard seeds, urad dal, curry leaves and asafoetida. When the mustard splutters add to the cooked brinjal gravy and stir well.
  4. Bring Brinjal Gothsu to boil and remove from heat. Serve with Venpongal, Idli or Dosa.