Kathirikka Gothsu - Eggplant in a Tangy Tamarind Sauce - Side Dish for Venn Pongal

Venn Pongal (recipe here) is a rice and lentil based dish served for breakfast in South India. It is quite rich with ghee (clarified butter) and cashews. It is flavoured with pepper, cumin and ginger. The best side dish for Pongal is a Gothsu. It can be prepared with tomato called tomato gothsu (recipe here) or with eggplant. Other sides that go great with Pongal are Sambar and Coconut Chutney.



Ingredients

Onions 1
Eggplant 1 big

Mustard 1/2 tsp
Hing/Asefoetida a pinch
Dry Red Chilli 1
Green Chilli 1
Curry Leaves few

Tamarind Paste 1.5 tsp
Water 3 cups
Rice Flour 1 tsp (optional)

Oil and salt to taste



Method of Preparation

1. Bake the eggplant in an oven @ 230C for about 30 min. Grease it a little bit and make 3-4 slits on it before baking. Rotate it half way thru. Let it cool. Peal the skin and mash the eggplant. If you do not have an oven, you can char the eggplant on the stove top as well. Just use the smaller variety of eggplant (2 or 3).

2. In a pan, heat a little oil. Add the mustard seeds. When it sputters, add the red chilli (broken), green chilli (slit), curry leaves (chopped) and hing.

3 When it sizzles, add the onion and saute for a few minutes till it starts to brown.

4. Add tamarind paste and water. Add some salt and mix well. Bring to a boil and cook for a few minutes till the sauce thickens. You can optionally add a little rice flour to help it along.

5. Now add the eggplant paste and cook for few more minutes.

Serve as a side for Pongal. Will work great as a side for Dosa/Idli or even with rice and roti.