I don't remember now where I got this recipe from but I had heard that Gotsu is pretty famous at Chidambaram and so gave this recipe a shot and we really liked it at home. I have made a few different versions of Gotsu before but somehow this is the one we liked the most so have to stuck to it since then. I normally serve this with Ven Pongal. Not having the privilege of tasting the actual version of Chidambaram Gotsu ever before, I can't vouch for the authenticity of the recipe but I can guarantee that this is delicious and spicy to boost.
I saw this as a good candidate for JFI-Chillies hosted this month by Nandita since this recipe contains both green and red chillies.
Long Purple Brinjals - 3, finely diced
Onion - 1, finely chopped
Green Chillies - 2, finely chopped
Tamarind juice - 2 to 3 tbsp
Curry Leaves - few
Mustard seeds - 1/2 tsp
Oil - 2 tsp
Salt, to taste
Roast and Grind:
Coriander seeds - 2 tsp
Kadalai paruppu (Channa dhal) - 1 tbsp
Dried Red Chillies - 2 or 3
1. Heat oil, add mustard seeds and once they crackle add the curry leaves, onions and green chillies.
2. After the onions soften a bit, add the eggplant pieces and some salt and cook until the eggplant softens and is almost cooked.
3. Now add the tamarind juice and the ground powder with sufficient water and let this boil for about 5 to 10 minutes.
4. Gotsu is now ready to be served with Ven Pongal, Dosas or Idlis.