Tangy Eggplant Gotsu

Recipe by
Total Time:
1 - 1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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/