Venpongal Gotsu

Another classic combination from the realms of Tamil Nadu courtesy of my dear MIL. My own mother used to make venpongal all the time, but I only really got hooked on it when I tasted my MIL's eggplant gotsu. My own mom will attest that the eggplant gotsu is very good as she got the recipe from my MIL even before I did! I digress, lets get back to venpongal. So I have done a post on venpongal earlier for the Pongal Festival, but that day I didn't have any eggplant so I served it up with sambar. The classic combination for venpongal is eggplant gotsu. Yummy eggplant and tomato stewed in a tamarind sauce with only a few lentils and spices to flavor it. I recommend making this gotsu next time you make venpongal, you'll be hooked I promise. This recipe is for four people.

Eggplant Gotsu
1 medium eggplant diced, 1 tomato diced, 1 tsp mustard seeds, 1 tsp channa daal, 2 dried red chillies, a pinch of asafetida, 1 tbsp minced ginger, 1 medium green chili minced, a few curry leaves, 1 cup of tamarind juice (use a 1" ball of tamarind to extract the juice from), 1/2 tsp turmeric, salt, a little water

1. Splutter the mustard seeds in 2 tbsp of oil. Add the channa daal, asafetida, red chillies, and curry leaves and let the channa daal turn golden.
2. Add the ginger, green chilli, and turmeric.
3. Add the tomato and fry it a little. Add the eggplant.
4. Add the tamarind juice, and barely cover the eggplant with water. Add salt.
5. Let this simmer until it thickens.


Verdict: A repeat dish for sure.

13 comments:

amma said...

I would add that this gotsu is so good it should be written gotsu with venpongal as accompaniment! Make sure you make larger quantity of gotsu as it will be consumed faaaast! The big brinjal or the scicilian variety is ideal for gotsu rather than the mini ones. This is our all time favourite now - thanks Gomathy!

bee said...

kanchana, with all that tamarind, does it take long to cook?

N said...

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Asha said...

YUM! Eggplant gojju look yummy:))

marriedtoadesi.com said...

Bee,

I usually let it simmer for 20-30 minutes. But since you are only using a 1" ball of tamarind, its not really that concentrated.

Kanch

Revathi said...

classic combo !!! Will try this out..

Sangeeta said...

Thanks for your lovely recipes. I find your site really useful. Thanks.

tonythiru said...

Hi,
The recipe sound great. You should post them on Samukam.com social network in the Tamil recipe/food section.
Best,
Thiru

Vaishnavee Bharathvajan said...

Hello,
Venn pongal combination with Gotsu is always great.
thank u very much for posting this recipe.
But whenever i make it, it becomes thick and the quantity becomes less.
Can we add toor dhal to this Gotsu to increase its quantity

sj said...

Kanchana,

I make this gotsu similar to your recipe. However, I add 1/8 teaspoon cumin seeds and I add a large bell pepper diced. This way you can add less tamarind as the pepper is acidic enough to offset the tamarind. Also, I saute the eggplant before adding to the mixture, and add 1/2 medium potato if the gotsu becomes too watery. Nothing like Venpongal with ghee oozing out of it and gotsu!

Sangeeta said...

Hi !
thanks for this gotsu .. I will surely try it the next time i make venpongal... ve always made tomato gotsu which is my favourite!! surely try this one out.. I have always heard of eggplant gotsu but never knew how to make it.. thanks for your recipe.. interesting blog with different recipes....!!

Shobana said...

Hi,

Just wanted to know that your same Venpongal gotsu can also be found at
http://indiaveggiecuisine.blogspot.com/2009/03/venpongal-gotsu.html

Is this your blog? Or is there something to it??

If it is yours, pl ignore this alert.. Else, I just wanted to bring it to ur notice.

I have enjoyed reading ur blog many times.. Take care.Shobana.

marriedtoadesi.com said...

Wow Shobana - a complete copy paste job! I will contact them. Thanks for the alert!