India
Kathrikkai Gotsu Recipe
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Instructions
- Pierce the brinjal with a fork and roast on an open flame. Apply some oil on the brinjal.
- Roast it on a low flame. When it is done, place the brinjal in water.
- Soak it for about 5 minutes and then peel the skin of the brinjal.
- Once your done peeling the skin of the brinjal, rinse it well so that you can remove the smoke smell from it.
- Take a bowl and mash the brinjal in it or alternatively, you can blend in a mixture.
- In a pan, add some oil. Once the oil is heated add the channa dal, dhaniya and red chilli.
- Once the dals turn golden brown.
- Switch off the flame and let it cool down. Then blend into a fine powder.
- While the dals are cooling, peel the skin of the onions.
- Now, in a pan, add some oil. Once the oil is hot add the mustard seeds.
- Once they splutter, add the shallots/onions and roast till they turn golden brown.
- Now, add the tamarind extract.
- Then add the sambar powder, salt, turmeric powder and asafoetida.
- Let the gravy boil on a low flame for about 5 to 7 minutes.
- Now add the grounded powder and allow it to boil for 5 minutes.
- After 5 minutes, add the mashed brinjals. Add water to your desired consistency.
- Let this boil for 3 to 4 minutes.
- At the end add a tsp of sesame oil and garnish with coriander leaves.