Smoky Brinjal Gotsu: A Flavorful South Indian Side Dish
13 minutes
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About Smoky Brinjal Gotsu: A Flavorful South Indian Side Dish
Transport your taste buds to South India with this smoky, tangy Brinjal Gotsu (also known as Eggplant Gotsu)! Imagine the rich aroma of fire-roasted eggplant mingling with the vibrant tang of raw tamarind. This flavorful side dish is traditionally savored with idli or pongal, offering a true taste of Southern Indian cuisine.The secret to this Gotsu's incredible depth lies in roasting the eggplant over an open flame, infusing it with a unique smokiness. This healthy recipe uses minimal oil, allowing the natural flavors of the eggplant and tamarind to truly shine. Whether you're looking for a simple weeknight side or a dish to elevate a special occasion feast, this Smoky Brinjal Gotsu is sure to impress.
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Recipe Time & More
Prep5 minutes
Cook8 minutes
Total13 minutes
Ingredients
Produce
Pantry
- 2 Tamarind lemon-sized ball, or 2 tbsp tamarind paste
- 2 cup Water
- 1 1/2 tsp Salt or to taste
- 1 tsp Oil for tempering
- 1/4 tsp Mustard Seed
- 1/2 tsp Bengal Gram Dal split (chana dal)
- 1/2 tsp Gram black, split
- 1/4 tsp Asafoetida (hing)
Instructions
- Wash the eggplants and lightly coat them with oil. This helps prevent sticking and promotes even cooking.
- Roast the eggplants directly over an open flame, turning occasionally, until the skin is charred and the flesh is soft. Roasting over an open flame imparts a smoky flavor, a key characteristic of this dish.
- Once cool enough to handle, peel the charred skin off the eggplants and mash the flesh. Set aside.
- If using tamarind, soak it in 2 cups of warm water for about 15 minutes. Then, squeeze the pulp and discard the seeds and fibers. If using tamarind paste, simply whisk it with the water.
- Heat the oil in a pan over medium heat. Add the asafoetida and let it sizzle for a few seconds. This releases its distinct aroma.
- Add the mustard seeds, Bengal gram, and urad dal to the pan. Sauté until the mustard seeds pop and the lentils turn golden brown.
- Add the chopped ginger and green chiles. Sauté for another minute until fragrant.
- Pour the tamarind water into the pan. Bring to a simmer.
- Add the mashed eggplant and salt. Mix well and cook for 2-3 minutes, allowing the flavors to meld.
- Garnish with fresh coriander. Serve hot with idli, dosa, or pongal.
Recipe Notes
Good To Know
- Tamarind should be raw and should not be cooked.
- For an extra smoky flavor, after roasting the brinjal over an open flame, cover the peeled brinjal with a bowl and trap a piece of hot charcoal inside for 2-3 minutes—this dhungar technique imparts a deep, traditional smokiness.
- If you prefer a chunkier texture, mash the roasted eggplant coarsely with a fork instead of blending it smooth.
- To make the dish entirely vegan and gluten-free, ensure your hing (asafoetida) is not wheat-based.
Expert Tips
- Adjust the amount of green chilies to control the spice level of the Gotsu.
- For a richer flavor, roast the eggplant directly on a wood fire or gas stovetop instead of broiling.
- A touch of jaggery or brown sugar can balance the tartness of the tamarind and enhance the overall flavor profile.
Storage Instructions
- Leftover Brinjal Gotsu can be refrigerated for up to two days.
- Gently reheat with a splash of water before serving.
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Recipe Nutrition
Calories: 51kcalProtein: 4gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 684mg
Neeru Srikanth
Articles: 43
4 Comments
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What a great recipe! Thanks for sharing.
What a great recipe! Thanks for sharing.
Absolutely wonderful! Can’t wait to make it.
Absolutely wonderful! Can’t wait to make it.