Eggplant-Green-Pepper Gotsu

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

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  • 1 cup mung lentils, cooked until soft.
  • 1 medium eggplant, cubed in a small dice (about 1.5 cm square)
  • 1 large green pepper, also diced to the same size as eggplant pieces
  • 1 large tomato or two medium ones, diced
  • 1 onion, diced
  • 1 tbsp ginger
  • 1 tbsp rasam powder
  • 1 tbsp canola or other vegetable oil
  • 1 tsp mustard seeds
  • Salt to taste
  • 1 tbsp coriander leaves, chopped

How to Make Eggplant-Green-Pepper Gotsu

  • Put the eggplants and pepper in a microwave-safe container and cook for five minutes on high for about 5 minutes or until the eggplant is tender.
  • Heat oil in a saucepan. Add the mustard seeds and when they crackle, add the onion and saute for about 2 minutes.
  • Add the ginger and stir.
  • Add tomatoes and cook until they start to break up.
  • Add the cooked vegetables, moong dal, and rasam powder. Stir thoroughly.
  • Cook on medium heat for about 10 minutes until the flavours merge and the vegetables are very tender.
  • Add salt to taste. Serve hot with the Vegan Venn Pongal.
  • Recipe Courtesy: Holy Cow Vegan