INGREDIENTS:
- Kathirikai /Brinjal – 1 no (large) or 6 nos (small)
- Onion (medium) – 1 no
- Tomato – 1 no
- Tamarind – Gooseberry size (Soak in water for few min)
- Moong dal – ¼ cup
- Green chili – 2 nos
- Sambar Powder – 2 tsp
- Turmeric powder – ¼ tsp
- Grated ginger – 1 tsp
- Asafetida – ½ tsp
- Curry leaves – few
- Coriander leaves – few
- Mustered seeds – 1 tsp
- Urad dal – ½ tsp
- Oil – 2 tbsp
- Salt – to taste
PREPARATION:
- Take a pressure pan/cooker, heat the oil and add chopped onion, sauté it until the raw smell is gone. Then add the chopped tomato, green chilies and ginger. Mix it well.
- Add the chopped Kathirikai /Brinjal, moong dal, turmeric powder, sambar powder, asafoetida, curry leaves, salt and water (enough water to cook). Cook it for 2 – 3 whistles. Let it cool.
- Add the tamarind extract in the cooked item. Let it boil until raw smell is gone.
- For seasoning: Heat the oil and add the mustered seeds. When it splutters, add urad dal and fry until golden color. Pour it in the gosthu. Garnish it with coriander leaves.
- Serve it hot with rice or as a side dish for Dosa/Idli.