98. Gotsu
Ingredients
One small to medium eggplant
1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked
one large onion, chopped (if using little ones in a bag, about five)
2 ripe tomatoes, diced
6 hot green chilles, slit and cut into pieces
curry leaves
1 tspn mustard
1/2 tspn turmeric
garlic (optional)
salt to taste
3-4 tbspn oil
Preparation
Chop the eggplant into very tiny pieces. Heat oil, add mustard seeds, when popping add curry leaves,
chillies,
onions and fry till onions become transcluscent. Add tomatoes and eggplant and fry for another five
minutes. If
using tamarind paste add a cup and half of water, or pour equal quantity of extract from fresh pulp. Throw
in the
turmeric, salt and garlic. Let it simmer for a while until eggplant becomes really soft and is barely able to
retain
its shape. Remove from heat.
Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato- onion gotsu.
Add
more chillies if necessary.
99. Katirikka Rasavangi
Ingredients
One Bhima eggplant(Brinjal)
1/2 tbsp tamarind paste
1 1/2 tspn coriander seeds
1 tspn chana dal
3-4 dried red chillies
4 tbsp coconut (dry will do but fresh is better)
1/2 cup cooked toovar dal (with turmeric)
1/2 tspn mustard seeds
a pinch asafoetida
curry leaves
A little oil for roasting and seasoning
salt to taste
Preparation
Cube eggplant. In about a cup of water dissolve the tamcon paste. Set on stove, add eggplant to tamarind
water, a little turmeric, salt and let cook until eggplant is done but has not lost its shape.
In a pan with very little oil roast red chillies, coriander seeds, chana dal and asafoetida. When you can get
the
aroma of roasted coriander or the red chillies have turned a dark, dark red remove from heat and let cool.