Gothsu is a thick gravy/kuzhambu either made only with onions or with roasted brinjal or with both. So I am going for both brinjal and onion. Also I using both roasted brinjal and brinjal chunks. I like to brinjal in gravies. This dish is perfect for venpongal. Also we don’t need to use sambhar powder for this, red chilly powder is enough.
Once you have the brinjal roasted, this dish doesn’t need too much time. Either you can broil the brinjal or roast it at stove top.
Roasted Brinjal / Indian Eggplant Gothsu with Onion
- Brinjals – 4 to 5 (3 for roasting and 2 chop into chunks)
- Shallots – 5
- Oil – 1 tbsp
- Mustard seeds – 1 tsp
- Hing – 1/2 tsp
- Methi seeds – 2 tsps
- Red chilly – 1
- Turmeric powder – 1/4 tsp.
- Red chilly powder – 3/4 tsp (adjust according to your spice level)
- Curry leaves – 1 strand
- Jaggery – 1 small piece
- Salt – 1 tsp (adjust according to your taste)
- Tamarind juice – 1 cup (Extracted from small gooseberry size of tamarind or mix 2 tsps of tamarind paste in 1 cup of water)
- Apply little bit of oil on the brinjal and broil at a high setting for half an hour.
- Let it cool, peel the skin and mash the pulp nicely.
- Meanwhile chop the remaining brinjals and shallots into small pieces.
- Heat the kadai/pan and add oil.
- Once the oil is hot, add mustard seeds, hing and methi seeds.
- As they start to splutter, add the red chilly and curry leaves.
- Now add the shallots and brinjal.
- Let it cook for couple of minutes and then add the tamarind water.
- Add salt and turmeric powder. Let it simmer for 5 minutes.
- Now the mashed brinjal, red chilly powder and jaggery.
- Mix well and once it starts to boil turn of the heat.
Gothsu is ready. The gravy should be thick but if want thin consistency add more water. Also if you can’t roast the brinjal just go without it and it tastes equally good.
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