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gothsu side dish pongal idli dosa served in a kadai on a black backdrop

Gothsu

Onion and aubergine simmering in a tangy and spicy tamarind sauce. It is used as a side for pongal, idli and dosa. 

Course Side Dish
Cuisine Indian, Tamil Nadu
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 persons
Author Nisha

Ingredients

  • 2 tablespoons oil
  • ¼ teaspoon mustard seeds (kadugu)
  • 3-4 curry leaves (karivepillai), torn
  • 3 red chillies (vatha mailagai)
  • 1 tablespoon bengal grams (channa dhal)
  • 1 tablespoon yellow split peas (toor dhal)
  • 1 medium-sized onion (vengayam) finely chopped
  • 1 medium-sized brinjal (kathirikai) finely chopped
  • 2 tablespoons Tamarind paste (puli thanni) mixed in 2 cups water
  • Salt to taste
  • ½ teaspoon red chilli powder (milagai podi)
  • 1 tablespoon besan flour (kadalai mavu)
  • few coriander leaves for garnish

Instructions

  1. Heat oil in a Kadai | Pan over medium-high heat. Once the oil shimmers, add the mustard seeds and let it splutter. Then add the curry leaves, red chillies and fry for a second.

  2. Then add both the dhal and fry till they turn golden brown. Then add the chopped onions and sauté until it turns translucent. 

    Add the brinjal, chilli powder and fry for a second.

  3. Then add the tamarind water and salt; let it cook for about 7-8 minutes until the raw smell goes off the tamarind.
  4. Mix the besan in a cup of water and pour it. Boil it for a couple of more minutes and the gravy will start to thick.
  5. Finally garnish it with coriander leaves and turn off the flame.

Recipe Notes

  1. You can either use just brinjal or onions or you can mix both as well.
  2. Do not add besan directly to the boiling gravy. It will form lumps. Mix it well in cold water and then add it. If you do not like the besan taste, use rice flour as the thickening agent.