KATRIKAI GOTSU

 

 

Gotsu is a simple condiment / accompaniment that goes well with arisi upma (broken rice upma) or ven pongal.  The smoky, spicy and tangy flavour of gotsu is so right for pain ven pongal which doesn’t have too much of flavour except pepper and cumin.

INGREDIENTS
Brinjal (Bharta Baingan)	1 Medium size
Green Chilli	2
Asafoetida	A generous pinch
Mustard Seeds	1/2 tsp
Oil	2 tsp
Curry Leaves (Optional)	1 sprig
Tamarind	Gooseberry size
Salt	To taste

 

METHOD

• Soak tamarind in one cup of hot water.  Keep aside to cool and squeeze out all the pulp.
• Grease the brinjal with a little oil and make couple of pricks with a fork and cook it over an open flame for about  12 – 15 minutes (rotating regularly for even cooking) till it turns soft and black.   Keep it aside to cool.
• Now, peel the skin and mash it nicely with hand or masher.  Keep aside.
• Heat oil in a pan, crackle mustard seeds.  Add in asafoetida.  Sauté for a few seconds.
• Throw in finely chopped green chillies and curry leaves.  Sauté for a couple of seconds and pour in the tamarind pulp.
• Add salt and let it boil till the raw smell of the tamarind is gone.
• Now, add the mashed brinjal and mix well.  Add water depending upon the required consistency.
• Serve at room temperature with upma or pongal.