Brinjal Gothsu is a wonderful side dish for Ven pongal. We make this dal slightly different from the regular Sambar as we also add chana dal along with toor dal.
There are always some dishes that sound so simple and commonplace, yet you never make it yourself. Gothsu is one such dish for me. Previous to my blogging days, I never knew about this dish. It was news to me that we serve this Brinjal Gothsu with Ven Pongal was a news to me. So after having known this for so many years, I always wonder why I never made it myself.
Recently Amma was telling me that she has started making this Brinjal Gothsu for Pongal after reading her diary. That dairy has been with us for so many years, with recipes that sound so delicious, especially when you imagine we wrote down during my college days. So Amma has been telling me how she has been making this and asked me to make it sometime.
We make this easy side dish for ven pongal on alternative week for our breakfast and all of us enjoy it a lot. When I first started making this, I used to add red chili powder, coriander powder and a little bit of sambar powder.
I had taken this for my lunch and had a request to bring more the next week. So I had made for nearly five to six of my friends and carried a huge box full of Pongal. You can make this Oats Pongal and serve this Gothsu.
Step By Step Pictures for making Brinjal Gothsu
Tempering the Brinjal Gothsu
Brinjal Gothsu ~ Side Dish for Ven Pongal
For cooking the Dal
- 1/2 cup Toor Dal
- 1/4 cup Chana Dal
- 4 medium Brinjals
- 2 medium Tomatoes
- 1 tbsp Tamarind extract
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1/4 tsp Sambar Powder
- Salt to taste
- A Pinch Turmeric powder
- Coriander leaves handful
- 1 long Green chilies
- 2 tsp Oil
- A Pinch Hing
- 4 to 5 Shallots or 1/2 medium Onion
- 4 to 5 Garlic
- 1 tsp Mustard Seeds
- 1/2 tsp Urad dal
- 1/2 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- A Sprig Curry leaves
- How to make Gosthu
- Making the Dal
- Wash the dals and take in a pressure cooker along with turmeric powder. Add twice the amount of water and pressure cook till soft.
- Once the pressure falls, remove and add chopped brinjals, tamarind, chopped tomatoes, all spice powders, coriander leaves, green chilies. Add 1 cup water and cover with lid. Pressure cook for another 2 whistles.
- Wait for the pressure to fall and then adjust the consistency and add coriander leaves and let it simmer while you make the tempering
For the Tempering
- Heat a small pan with oil, do the tempering with the ingredients listed under tempering, when the shallots are cooked, pour this over the simmering dal.
- Bring to boil and simmer till the Gosthu is thick.
- Serve with Ven pongal.