A tangy curry made with smoked Brinjal,tamarind and Indian spices
Brinjal comes on top among all my favourite vegetables especially the smoked Baigan Bharta which is a regular in my weekly menu.Though good quality bharta waley baigans came mostly in winter season but I make it throughout the year with the best seasonal brinjals available in the market.
Though I am a North Indian and love mostly the cuisine of Uttar Pradesh but I always make regional cuisine regularly.My family loves South Indian food like Mysore rasam , idli , Mysore Bajji , Masala Vada , Milk Halwa- Palkova and the tangy and delicious okra curry- Bendakaya Pulusu is my favourite curry to have with steamed rice.
Last week when I tasted this brinjal ghotsu at my friend’s house I liked it so much.The smoky aroma of brinjal combines very well with tamarind and the lentil tempering.It is quite different then the Baigan Bharta I often makes but the flavours are awesome. It pairs well with rice, roti, idli, dosa or great combo with Ven Pongal. There are few versions of making Gotsu,some make it with steam cooked brinjal ,some prefer to fry it with the tempering but as per my knowledge roasting directly on an open flame is the traditional way of making gotsu ,which imparts a wonderful smoky flavour.But you can make according to your choice.
- 250gms Brinjals / Baingan
- 1tbsp Thick tamarind paste
- 2 Green chili/hari mirchfinely chopped
- 2tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 1tsp Sambhar Powder
- 1/3tsp Turmeric Powder / Haldi Powder
- salt to taste
- pinchof Jaggary / Gudoptional
- 2tsp Cooking Oil
- 3/4tsp Mustard Seeds / Rai
- 1/2tsp Split White Gram / Safed Urad daal
- 1/4tsp Asafoetida / Hing powder
- 1/3tsp Bengal gram /chana daal
- 8 Curry Leaves
- 2 Dried Red Chilli, Whole
Choose big size, round and light weight brinjal to make Gothsu.
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