Katharikkai Puli Gothsu (Eggplant in tamarind gravy)

'Gojju' is a traditional Karnataka dish. I am not sure of the reason for this name. I just guess anything in a gravy form and which has a blend of all the flavours, they call it 'Gojju'. This in turn became 'Gothsu' in Tamilnadu. This can be made with any vegetable which blends well with tamarind and jaggery. This goes well with our Pongal or idli or dosai. This can be made with tomato, capsicum and ladies finger too. But I feel only Brinjal gives a perfect flavour and taste. If you can't cook brinjal over the flame, Microwave it for 4-5 minutes and remove the skin. Microwave is really easy, but cooking over the flame gives a different taste. 

Ingredients

Brinjal - 1 big  or 3 normal size ones

( I have used a medium size eggplant. If you don't get this use normal brinjals)

Tamarind - Gooseberry size soaked in a cup of water(approx. 250ml)

Onion - 1 big

Tomato - 1 big

Green chillies- 3-4(cut into two. I prefer to slit lengthwise)

Ginger Juliennes

Jaggery - 2 tablespoons

salt to taste

For seasoning

Sesame oil - 2 tablespoons

Mustard - 1 teaspoon

Channa dhal/kadalai paruppu  - 1 tablespoon

Turmeric 

Curry leaves 

Procedure
1. Poke the brinjals with the knife just to cook it faster. Also this will help us to check whether the brinjal is without any worms.

2. Slowly cook this over the flame, Turn it every 3-4 seconds to enhance uniform cooking.

3. Once it's cooked, take it out. Cool it and peel the skin. If you can't do this process microwave it for 4-5 minutes and peel the skin.

4. Mash it either with hand masher or blender.

5. In a kadai, add 2 tablespoons of sesame oil, add mustard. Once it splutters, add channa dhal. Once it's golden in colour add green chillies, curry leaves and onions. Fry the onions until they are golden brown in colour.

6. Add the tomatoes and ginger juliennes.Simmer and cook until the tomatoes are tender.

 7. Extract two cups of tamarind juice. Add this to the above mixture. Add required salt and turmeric. Cook until the raw smell goes.

 8. Add the mashed brinjal and jaggery. Mix well.Simmer and cook for 5 minutes.

 9. Serve it with Pongal or Dosai.