Brinjal Gothsu ( w moong dal)

Thursday, September 24, 2015 0 comments
Brinjal gothsu is a fairly simple and quick preparation but extremely flavour packed. Brinjal lovers will simply adore this dish. Tastes sooo good with ven pongal,  onion uttapam, ghee roast or even hot idli's. 

To pressure cook
3 tbs moong dal
1/2 big sized Brinjal / 4-5 small sized Brinjal
1 small sized tomato
2 crushed garlic cloves
1/2 ts turmeric powder
1/2 ts hing

Handful of chopped coriander leaves
Extract of small marble sized tamarind (optional)
1 tbs freshly dry roasted and ground sambar powder (optional)
    (coriander seed, cumin seed, fenugreek seed, red chilli, turmeric, hing)

For tempering
2 ts sesame oil
3/4 ts mustard seed, 1/4 ts urad dal
1 red chilli, 1 green chilli
6 small onions
Few curry leaves

This is an easy preparation as brinjals are pressure cooked along with moong dal. You can also use open flame roasted brinjals which gives a unique smoky flavour. 


Pressure cook moong dal and chopped brinjals along with tomato, turmeric powder and hing; for 1 whistle in high flame and 2 whistles in medium flame.

Prepare tempering with mustard seed, urad dal, red chilli, green chilli, small onions and curry leaves.

Dry roast and grind ingredients for sambar powder mentioned above.

Soak tamarind in warm water and extract juice out of it.

After all the pressure cooker air is released, add tamarind extract, sambar powder, coriander leaves, prepared tempering and needed salt.

Add extra water if needed and give it one vigorous boil. Because of addition of moong dal, the gravy will thicken after it cools down. So adjust water accordingly.


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