Kathirikai Gothsu (Mashed eggplant)

 Gothsu is a perfect side for pongal or broken rice upma. Smoked eggplant, mashed and cooked with onion in tamarind water to a spicy tangy dish. When we were kids, my sister would not eat pongal if it was not served with gothsu. I made rice upma and gothsu for dinner last night.

Ingredients:

1 Italian eggplant

1 Tablespoon oil 

1 teaspoon mustard seeds

1/2 teaspoon channa dal

1/2 teaspoon urad dal

1/4 teaspoon asafoetida

1 Onion, chopped

2-3 green chili, chopped (adjust to taste)

1/2 teaspoon turmeric powder

1 teaspoon sambar powder

1/2 cup tamarind extract (from large pebble size tamarind/use tamarind paste)

salt as required

water

Method:

1. Wash and dry eggplant. Roast it over the flame until charred. Or, pierce the eggplant all over with a fork. Spray with oil and broil in the oven for 20 minutes, turning in between. Cool the eggplant in a plastic bag for a few minutes. Peel the skin and remove the pulp. Mash it in a bowl. Keep aside.

2. Heat oil a large pan over medium flame. Temper mustard seeds, urad dal and channa dal. Add 3-4 curry leaves.

3. Add chopped onion and green chili. Cook till translucent.

                                                        

4. Add turmeric powder, sambar powder, salt and asafoetida. Cook for couple minutes to combine.

                                                        

5. Stir in mashed eggplant. Add tamarind water. Combine. Cook for 10 minutes or until tamarind smell leaves.

                                           

6. Check for salt. Add water if required. The curry should be a little thick. Remove from stove when done. 

                                                          

7. Garnish with fresh chopped cilantro. Serve hot with rice upma or ven pongal.

                                     

Note: You can make this with regular Indian purple eggplant if you do not have Italian eggplant.

You can use chopped eggplants and potato with onion and follow the directions given above.