Gotsu ( Eggplant Curry)

April 16th 2010


I was not able to find a suitable history or link for this. So, I'll share what I know. Gotsu is traditionally made with eggplant and is a side accompaniment to Venn Pongal. Pongal is the Indian equivalent of thanksgiving to put easily. I however love my hot Venn pongal with some chutney. I'll share the recipe for that some other day. 

This recipe for the Gotsu is what I make for my toddler. I like this because of the fact that it exposes them to tamarind but not in a spicy capacity. Additionally you get them to eat eggplant, onions, tomatoes and ginger..all at one go! And it is a nice change compared to just dal versions that you can give them at this stage.

To make the adult version of this, increase the spice level, use Indian (small) eggplants instead of the long Chinese/Japanese one and chop them slightly bigger.

Difficulty level : Easy 

Time:  20 min (prep time), 20 min (making time)

Ingredients

• lemon size tamarind ( or 1 tbsp inst. tamarind paste)
• 1 Chinese/Japanese long eggplant
• 1 small onion
• 1 tomato
• 1-2 inches ginger
• 1 green chilly
• mustard ( 1 tbsp)
• urad dal ( 1 tbsp)
• cilantro (to season)
• moong dal ( 1 cup)
• oil ( to saute and to season)
• salt ( to taste)
• asafoetida ( a pinch)
• turmeric powder ( a pinch)

Method de Preparation

1. Cook moong dal in the open with 1:4 water. Cooking in the presure cooker mushes it and you can't taste the dal individually.
2. Soak tamarind in water and extract the juice and keep aside. Repeat couple of times till all the extract has been taken.
3. Chop onions, tomatoes, ginger, green chilly and eggplant finely.
4. Take oil in a pan, add the mustard seeds, once it splutters, add the urad dhal and the ginger and green chilly. If using powder hing (asafoetida) add now, if using solid hing, drop it in with the tamarind extract.
5. Sauté for a few secs and then add the onions.
6. Once they are done, add the eggplant and then finally the tomatoes and continue to sauté.
7. Add salt and turmeric at this point.
8. Once all are cooked, add the tamarind extract and allow to cook for 4-5 min till the raw smells goes and all the vegetables feel soft to touch and are well cooked.
9. At this point the moong dal must have cooked and will get squished when pressed between 2 fingers.
10. Add the dal to the first mix and bring everything to boil.
11. Keep the consistency reasonably loose if you are making this for your toddler and going to mix it with rice. If you are making it for pongal, keep it thicker.
12. When everything comes together, turn off gas and season with cilantro.
13. I mix this with rice and ghee as a meal for my toddler. Just serve it as is for pongal. 

Chef's Tip: Moong dal should never be used raw. Always dry roast it to a slight golden brown color for any dish in general. You can roast and cool and then store when you buy a whole packet to save time. This way it will last longer.