Chidambaram style spicy brinjal gothsu !.. It goes well with idly,dosai or pongal.
Preparation Time : 10 minutes
Cooking Time: 20 minutes
Serves : 2-3 people
INGREDIENTS:
Brinjal - 3 no.s( I used long brinjals)
Tamarind - goose berry sized
Onions - 1/2 cup chopped fine
Salt - As needed
Asafoetida powder - as required
TO ROAST AND POWDER:
Dry red chilli - 8 no.s
Coriander seeds - 2 teaspoon
SEASONING:
Oil - 2 tablespoon
Mustard -1 teaspoon
Urad dal -1 teaspoon
Channa dal -1 teaspoon
METHOD:
1. In a pan, dry roast dry red chilli and coriander seeds and grind them to a fine powder.
2. Cut brinjal into big pieces. In a pan, boil sufficient water and add brinjal and cook they are soft. It may take about 5 to 6 minutes. Filter the water and keep it aside. Do not throw away the water. We can add it later in to the recipe.
3. Allow the brinjal to cool down and grind into a coarse paste. You can use the pulse mode in the mixer to grind it to a coarse paste. Meanwhile, add 1/4 cup hot water to tamarind and extract tamarind juice.
4. In a pan, add some oil. Add the items mentioned in the "Seasoning" section. Also add chopped onions and fry till they change color.
5. Now add the brinjal paste and tamarind juice. Also add the filtered water from step 2. Allow the contents to boil for 4 minutes.
6. Now add spice powder which you prepared in step 1. Boil the contents , till the mixture starts to thickens. It will be in a consistency of thick gravy . Now switch off and sprinkle some asafoetida powder and also garnish with corriander leaves.
7. Brinjal gothsu is ready !.. Serve with idly or dosa or pongal !.
SEE ALSO: Ven pongal, Kodo millet pongal, Pesarattu dosai, Rice flour adai
Preparation Time : 10 minutes
Cooking Time: 20 minutes
Serves : 2-3 people
INGREDIENTS:
Brinjal - 3 no.s( I used long brinjals)
Tamarind - goose berry sized
Onions - 1/2 cup chopped fine
Salt - As needed
Asafoetida powder - as required
TO ROAST AND POWDER:
Dry red chilli - 8 no.s
Coriander seeds - 2 teaspoon
SEASONING:
Oil - 2 tablespoon
Mustard -1 teaspoon
Urad dal -1 teaspoon
Channa dal -1 teaspoon
METHOD:
1. In a pan, dry roast dry red chilli and coriander seeds and grind them to a fine powder.
2. Cut brinjal into big pieces. In a pan, boil sufficient water and add brinjal and cook they are soft. It may take about 5 to 6 minutes. Filter the water and keep it aside. Do not throw away the water. We can add it later in to the recipe.
3. Allow the brinjal to cool down and grind into a coarse paste. You can use the pulse mode in the mixer to grind it to a coarse paste. Meanwhile, add 1/4 cup hot water to tamarind and extract tamarind juice.
4. In a pan, add some oil. Add the items mentioned in the "Seasoning" section. Also add chopped onions and fry till they change color.
5. Now add the brinjal paste and tamarind juice. Also add the filtered water from step 2. Allow the contents to boil for 4 minutes.
6. Now add spice powder which you prepared in step 1. Boil the contents , till the mixture starts to thickens. It will be in a consistency of thick gravy . Now switch off and sprinkle some asafoetida powder and also garnish with corriander leaves.
7. Brinjal gothsu is ready !.. Serve with idly or dosa or pongal !.
SEE ALSO: Ven pongal, Kodo millet pongal, Pesarattu dosai, Rice flour adai
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