Kathrikai (Eggplant) Gotsu Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large Eggplant
1 large plum Tomato, finely chopped
Tamarind (the size of a medium size lime)
1-2 serrano peppers, slit and cut into big pieces
1-2 dried red chilies, broken into smaller pieces
Mustard seeds, 1/2 tsp
Channa Dhal, 2 tsp
Urad Dhal, 2 tsp
Curry leaves, 2
Hing (can use 1/2 tsp powder)
Turmeric powder, 1/2 tsp
Oil, 2 tsp
Salt, 1 tsp, adjust to taste
Water, 2 cups
Rice flour, 1 tsp (optional)
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Directions: |
Directions:1. Soak the tamarind in 2 cups of hot water for 10 minutes. Squeeze the tamarind in the water, and extract the pulp. Discard the remaining fibers of the tamarind after extracting.
2. Make 3 - 4 slits with a knife on the surface of eggplant. Rub some oil on the outside of the eggplant, and microwave on high for 3 minutes. Rotate eggplant and microwave for 3 more minutes on high
3. On the stovetop, place a wire rack/grill on top of the burner. Roast the whole eggplant on the open flame by placing it on a wired rack, this gives a nice charred flavor. It can also be roasted in the microwave if open flame is not an option. Keep rotating it every few minutes to roast all sides equally. After it cools a bit, remove the charred skin and gently mash it ( it should have small chunks) and keep it aside. Grill for about 3-4 minutes per side, until you get good char marks on the skin of eggplant (while doing this, a lot of water will drip out of the eggplant). Take eggplant off the stove and let it cool for 5 minutes.
4. While eggplant is cooling, in a pan heat the oil. When oil is hot, add mustard seeds. When the seeds splutter, add the channa and urad dhal. Stir gently on medium heat until dhal is golden. Add turmeric powder, hing, and red chilies. After adding these three, add serrano peppers.
5. Add chopped tomatoes and a little salt, sautee for 3-4 minutes
6. Add the tamarind water and salt to pan, and boil for 5 minutes
7. Peel the cooled eggplant now; the charred skin should come off easily. Place eggplant in a bowl, sprinkle 1/4 tsp salt and mash the flesh of eggplant gently with a fork, to make it into a slight pulp (should not be smooth)
8. Add eggplant pulp to the pan, and continue cooking for 2 minutes. Add curry leaves to garnish, and serve. This goes as a side dish for Pongal , Arisi Upma etc.
Optional: If you like thicker consistency, mix rice flour in 3 tsp of water, and add to pan to thicken the gravy. Boil for a couple of minutes |
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Number Of
Servings: |
Number Of
Servings:4-6 servings |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: We used to make this as a side dish for Pongal. Revathy and I did not care for Pongal, so we would make Arisi Upma and this gotsu for us! It reminds me of Revathy whenever I make this.
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