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- Eggplant – 1
- Tamarind water (Obtained from tamarind the size of a gooseberry)- 1 cup (thin strain)
- Salt – to taste
- Sesame oil – 2 tsp
- Asafoetida – 1/2 tsp
- Mustard seeds – 1 tsp
- Green chillies- 2
- Curry leaves – 7
- Coriander leaves – 2 tsp
- Roast eggplant on flame and cook till it softens. Allow it to cool
- Once it cools, using water, remove the skin of the eggplant and retain the pulp
- Do not mash the pulp too well
- Extract a cup thin strain of tamarind (the size of a gooseberry) using water
- Add the roasted eggplant pulp, tamarind water, salt onto a pan and switch on flame
- Do not let this boil but gently heat
- In a smaller wok/ pan, heat sesame oil and temper all the items given under tempering and pour over the gravy/ gothsu.
- Garnish with coriander leaves
- This can be made using the small eggplants/brinjals too (white/green/purple)
- You may notice fibre in the eggplant pulp/mash – Remove them
- The gothsu need not boil. The heating is done to ensure raw tamarind doesn’t affect the throat.
SimintiniNovember 29, 2019 at 2:45 pm
Tried heirloom recipe of your mother It turned out very tasty. Enjoyed it with Sorghum Roti. Thank you Rakesh Raghunathan and your mother for this wonderful recipe.