Wednesday, November 3, 2010
Brinjal Gothsu - Kathirikai gothsu
Brinjal - Kathirikkai - 1/4 kg
Moong dal - Pachai/Pasi paruppu - 1 cup
Onion - Vengayam - 1 no.
Tomato - Thakkali - 2 nos.
Ginger - Inji - small piece
Garlic - Poondu - 3 nos.
Tamarind - Puli - lemon size
Red chilly Powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal thul - 1 tea spoon
Hing - Perungayam - a pinch
Salt - Uppu - To Taste
Oil - Ennai - For frying
Mustard seeds - Kadugu - 1 tea spoon
Split black gram dal - Udaitha ulutham paruppu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Curry leaves - Karuvepilai - handful
Coriander leaves - Kothamali - small quantity
Wash and cut brinjal into small pieces and soak in water. Else it will turn into black colour. Wash and pressure cook dhal after adding brinjal, onion, tomatoes, chilly powder, coriander powder, turmeric powder, salt, hing, tamarind, ginger-garlic and cook it for some 15 to 20 minutes. Then heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, split black gram dal, curry leaves and add to the boiled dhal. Finally add chopped coriander leaves. Kathirikai gothsu is ready. This takes some 30 minutes to cook. It can be served for 4 people.
While cutting brinjal one must take care whether it is fresh, if it has any sort of damages just remove that portion. Soak immediately in water adding a pinch of salt or curd so that the colour won't turn black.
Coconut gratings can be added. Green chillies can be added.