December 16, 2011

Brinjal Gothsu- Smoked Eggplant In Tamarind Gravy

There are too many ways of cooking brinjal and this recipe has too many versions. Honestly, i dont know which one is the authentic one but i simply love this recipe. When i see those fat gargantuan brinjals in the market, i get all excited. They bring to me the prospect of cooking so many delicious gravies and curries and this is just one of them.

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Source: Amma
Serves 3 to 4

What you need?

Eggplant 1 big one
Shallots 6 to 8 chopped finely
Green chillies 4 chopped finely
Tamarind extract from a lime size ball of tamarind say about 1 cup
Mustard seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Hing a large pinch
Cilantro for garnish
Sesame oil 2 tbsp
Salt to taste
Turmeric powder a pinch

How to make it?

Roast the brinjal by applying oil on its surface over the fire till completely cooked and soft. You have to roast till the skin peels off easily from the surface and you can easily insert a skewer into the eggplant. Let it cool. After it cools down, remove the skin and mash the brinjal using your hand. Its ok if you have some lumps. That s the consistency we want.
Keep aside.
Heat oil in a pan. Add mustard seeds and wait for them to pop.
Add all the dals next and the hing and turmeric powder.
Saute till dals turn light brown.
Now, add the shallots and green chillies.
Saute till the shallots turn a very light brown.
Now, add tamarind extract and simmer for 5 to 7 mins. Add salt.
Add the mashed brinjal next and combine well.
Simmer for 7 to 8 mins.
Garnish with cilantro.
Serve with idly, dosa or steamed rice


  1. yummy recipe with egg plant........super

    Happily following you..........

  2. sounds utterly yummmy n inviting..
    just found your space...wonderful space you have..
    excellent posts with nice presentation..
    happy following you..:)
    do stop by mine sometime..
    Tasty Appetite


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