Ingredients

• 2 - large eggplants
• 1 tbsp - tamarind paste
• 1 tsp - mustard seeds
• 1 tsp - split gram (urad dal)
• 1 tsp - pigeon peas (toor dal)
• 2 to 3 - dried red chillies
• few sprigs - curry leaves
• 1 pinch - asafetida
• salt

How to Make Tangy Eggplant Gotsu

• Wash the eggplants and oil them lightly. Place them on a flame directly. Alternatively, you can broil them in an oven.
• Once charred on all sides, let them cool and peel the skin. Chop it well.
• Meanwhile mix the tamarind paste with 1 cup water until completely dissolved.
• In a saucepan, heat 1 tsp oil and temper with lentils, chilli and mustard.
• When the mustard starts popping, add the tamarind water along with curry leaves and let it come to a boil.
• The raw smell of the tamarind should leave after 5-10min.
• If you are using tamarind instead of the paste, then dissolve the tamarind in warm water and let it sit for 15-20 min.
• Squeeze out the juice from the pulp and discard the seeds and pulp.
• Do it until all the juice has been extracted.
• The cooking time is little more in this process - takes up to 15-20min for the raw smell of the tamarind to leave completely.
• Add the asafoetida, stir for 1 min and then add the eggplant pulp.
• Mix well, add some salt and let it cook for another 5-8min.
• If the gravy is too thick, add a little warm water until it comes to the desired consistency and if it is too watery, let it boil for some more time until it thickens.
• Can be served with pongal, can also be eaten with rice.
• Recipe courtesy: Dhivya Karthik
• http://chefinyou.com/