Eggplant Gotsu

Eggplant gotsu is another famous recipe from the rich traditional cuisine of Southern India.

It is a spicy and aromatic vegetable stew, almost like a gravy.

With its intriguing flavor and finesse, gotsu brings to life our daily staple foods like rice, potatoes, and bread.

Traditionally gotsu is paired with ‘Ven Pongal,’ a very popular rice-based breakfast.

The eggplants are very low in calories and contain an abundance of fiber, vitamins, iron, copper, potassium, and manganese.

The spices chili, onion and turmeric add anti-inflammatory properties to the dish. Tamarind is high in tartaric acid, B vitamins, and calcium while the asafoetida (Hing) aids digestion. This Eggplant Gotsu recipe tastes great with rice or venpongal, and the combination makes a great meal for lunch! Make sure you pack the meal in an insulated lunch box so you can enjoy it warm later.

Ingredients

cup of mung beans or yellow lentils, cooked to mush: 1/2

tsp of mustard seeds: 1

tsp of cumin seeds: 1

red chili or chili powder (adjust heat to taste): 1

asafoetida (Hing): 1/2 tsp

curry leaves (fresh or dried): 6

chopped onions: 2

Turmeric powder: 1/2 tsp

eggplant (aubergine/brinjal), cubed (when prepared in advance soak cubes in water to avoid discoloration): 1

chopped tomato: 1

cup of tamarind juice (if unavailable use 2 tbsp tamarind sauce): 1/2

Sugar: 1/2 tsp

A small bunch of chopped coriander leaves

tbsp of oil (vegetable, coconut or groundnut, avoid olive oil): 1

cup of water: 1/2

salt to taste

tsp of yellow lentils: 4

tsp of coriander seeds: 2

dry red chili or chili powder (adjust heat to taste): 1

tsp of cumin seeds: 1/2

How To Make Eggplant Gotsu

1. Cover the mung beans/yellow lentils with enough water (about 2 inches or 5 cm) and cook them to a mush (roughly 15 minutes)
2. Dry roast the spice mix:

Add all ingredients to a pan (no oil), gently roast for a few minutes or until the lentils start to brown and set aside to cool down.

3. Heat the oil in the same pan, add the mustard seeds, cumin seeds, and chili.
4. When the seeds start to sputter, add asafoetida and the curry leaves and stir for one or two minutes. There should be quite an aromatic and pungent flavor coming from the pan.
5. Add the onions, turmeric, and eggplant and fry for another 2-4 minutes until the onions have softened.
6. Stir in the tamarind juice and season with salt.
7. Add the water, mix well and cover the pan
8. Cook until the eggplant and tomatoes have gone entirely soft (5-8 minutes)
9. Transfer the cooled spice mix (see step 2) to a blender and grind into a powder.
10. Add the mushy mung beans/yellow lentils and the spice mix to the simmering sauce and cook for a few more minutes.
11. The consistency should slightly thick but still runny. Add more water if too thick.
12. Garnish with the chopped coriander and pour over the rice. 

This recipe can be cooked in advance, and the sauce will last for 2-3 days in the fridge. 

Enjoy the dish and Happy cooking.