Brinjal Gosthu

1. 1
   prep · ~10 min

   Soak the tamarind and prep the brinjal.

   1.Soak tamarind in a little warm water for 10 minutes.

   2.Wash the brinjal and quarter it into medium pieces.

   3.Chop the onion, tomatoes, green chilies, and ginger.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add urad dal and cook until lightly golden.

   4.Add curry leaves and asafoetida for a few seconds.

   TIPKeep the heat medium so the urad dal turns golden without burning.
3. 3
   saute · ~9 min

   Cook the onion, ginger, and tomatoes.

   1.Add onion, green chilies, and ginger to the pan.

   2.Cook until the onion turns soft and lightly translucent, about 4 minutes.

   3.Add tomatoes and cook until they break down and turn pulpy.

   4.Stir in turmeric powder and sambar powder.
4. 4
   boil · ~7 min

   Cook the brinjal in the gravy.

   1.Squeeze the soaked tamarind and extract the pulp into the pan.

   2.Add water, salt, and jaggery, then mix well.

   3.Add the brinjal pieces and bring the mixture to a boil.

   4.Reduce the heat once it starts bubbling.
5. 5
   simmer · ~15 min

   Simmer until the brinjal is soft.

   Cover loosely and simmer until the brinjal turns very soft and the gravy slightly thickens, about 12 to 15 minutes. Gently mash a few pieces into the gravy for the classic gosthu texture.

   TIPDo not stir too much early on or the brinjal can break before it cooks through.
6. 6
   garnish

   Finish with coriander leaves.

7. 7
   serve

   Serve hot with idli, dosa, pongal, or rice.

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