|Roasted brinjal gothsu|
Brinjal gothsu / Sutta kathirikkai curry is a south Indian recipe, served as a side dish for rava upma, idli, dosa or it can be directly mixed with white rice. As we are roasting the brinjal in direct flame, it gives a unique smoky taste and flavor to the dish. I learnt this recipe from my SIL. First time, I just guessed the recipe and made it but it didn't come out like how my SIL used to make. Next time, when I tasted it at her home, I asked for the recipe and made it right this time. You can also make this recipe with the eggplant.
If you don't have gas stove, you can also cook the brinjal/ eggplant in conventional oven. Preheat the oven to 400 degrees F and place the brinjal in oven safe dish. Make sure, you prick some holes in the brinjal using fork. Cook it for 20 - 30 minutes until the brinjal shrunk. If the eggplant is big in size, then you may need to keep it in the oven for few more minutes. Peel off the skin and follow rest of the procedure. The only thing that will be missing, if you do this way is the smoky flavor otherwise the taste will be the same.
Try out this flavorful and yummy dish at your home and share your feedback in the comments section below.
Ingredients (serves for 4)
Brinjal (big size) -3
sesame oil - 3 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
dry red chilies - 8 - 10
asafoetida - a pinch
curry leaves - few
tamarind - small lemon size
salt - as needed
small onions / pearl onions / shallots - 25 - 30 nos
- rub some oil in the outer part of brinjal
- roast the brinjal one by one in the direct flame (keep the flame low) till the brinjal slightly shrinks. You can prick some holes in the brinjal for cooking the inside part evenly
- cool it down and peel off the skin
- mash the flesh part and keep it aside
- soak tamarind in 1 cup of water [1 cup size = 150 ml ] and chop the small onions
- heat 2 tsp of oil in a vessel and add mustard seeds, urad dal, curry leaves
- once it splutters, cut the dry red chilies and add it to the oil
- saute it for a minute and then add chopped small onions
- fry till the onions become transparent and then add mashed brinjal
- add salt and asafoetida and cook for few minutes
- extract tamarind juice and add it to the cooked brinjal
- add 2 cups of water and let it cook till the raw smell goes off.
- once the brinjal and tamarind are cooked well, switch off the flame.
- Serve as a side dish for rava upma, idli, dosa or you can directly mix it with white rice.
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