Chidambaram Brinjal Gosthu – A famous delicacy from the region of Chidambaram prepared with Brinjal with freshly grounded spices and tamarind paste; usually served as side dish for Ven Pongal – rice and lentil cooked together with spices
I love brinjals, in any form and however, it is prepared, from simple Brinjal fry to Baigan Bharta, fried eggplants to roasted brinjal relish. It has been my long desire to prepare Chidambaram Brinjal Gosthu for Ven Pongal and indulge in them for breakfast. At times, I am surprised at how a single ingredient can be prepared in different ways and at times, how a humble dish is all you need to brighten up your day. Brinjal Gosthu is one such dish which will eventually turn your delicious Pongal breakfast platter to a grand feast with just a cup of this gosthu.
Here you go!
Adapted from BhojanaRecipes
Ingredients:
- 10 Brinjals, cubed
- 15 Shallots, cut into halves
- Lemon sized Tamarind
- 4 tablespoons Gingelly Oil
- ¼ teaspoon Turmeric Powder
- Salt, as required
- 2 cups Water
- ½ teaspoon Mustard Seeds
- ½ teaspoon Urad Dal
- ¼ teaspoon Asafoetida
- 1 teaspoon Jaggery
- A handful of curry leaves
Spice Powder:
- 5 teaspoons Coriander Seeds
- 2 teaspoons Channa dal
- 2 teaspoons Urad Dal
- 1 teaspoon Black Pepper Corns
- ½ teaspoon Cumin Seeds
- ½ teaspoon Fenugreek Seeds
- 8 Red Chillies, adjust according to your spice level
Method:
- Warm a cup of water and soak tamarind for about 10 minutes. Extract tamarind juice and discard the pulp. Keep it aside
- Dry roast all the ingredients mentioned in the spice powder to a golden brown and grind them into a fine powder. Ensure not to overroast as it might give a bitter taste to the gravy
- In a non-stick kadai, heat oil over medium flame. Once the oil is hot, add asafoetida, mustard seeds, urad dal and curry leaves. Allow it to sizzle
- Add brinjal pieces and roast them until they turn light brownish and becomes soft.
- Add chopped shallots and saute until they become translucent
- Now, add grounded spice powders and combine them well
- Add tamarind juice and a cup of water
- Cook with lid covered until the brinjals are cooked and blended well with the spices
- Add salt
- Reduce the flame and mash the cooked brinjals with a masher into a fine paste
- Check for the consistency. Once the gravy is thickened, remove from the flame
- Serve with a plate of ven Pongal and ghee
