All Madurai hotels used to serve steaming hot blobs of ghee laden Venn Pongal with spicy Brinjal Gothsu. This combination always works as the sweet spicy tanginess in the Gothsu compensates for the peppery niceness of the Pongal. Gothsu is an easy, tasty side for Pongal/Dosa and Idli.
Long Japanese Eggplant - 1 no OR small Brinjal – 6 no
Moong dhal – 5 tbsp.
Turmeric powder – a pinch
Tamarind – a small lemon size
Tomato – 1no (Chopped finely)
Sambar Powder - 2 tsp.
Hing - ½ tsp.
Salt to taste
Mustard seeds – 1 tsp.
Cumin seeds – 1/8 tsp.
Curry leaves - 2 tbsp.
Cilantro to Garnish.
- Wash and dice the Brinjal into 1’’ cubes. Chop tomatoes finely. Keep aside.
- Soak tamarind in water, extract the juice and make 1 cup of tamarind water.
- Cook green gram dhal along with a pinch of turmeric powder and keep aside.
- In a kadai put the oil. When it is hot add mustard and cumin seed. When it pops up add asafetida powder, curry leaves and fry for seconds.
- Now add tomato pieces and cook till the tomato is mushy.
- Now add Tamarind juice,diced eggplants, Sāmbhar powder, and salt and mix well.
- Cook on medium flame till the vegetable is soft. Then add the cooked dhal. Stir well and allow boiling for few minutes.
- Garnish with chopped cilantro leaves and serve hot with Venn Pongal.
- Some people make this Gothsu without adding dhal. In such case, if you find the Gothsu is watery, then you can mix one or two teaspoons of rice flour in little water and add to the Gothsu while boiling.
- Normally it would be a little thicker than “Sambar” but thinner than a chutney or dip.
- You can also use mixed vegetables (carrots, peas , potatoes) and make this Gothsu.