Brinjal Gotsu

1. 1
   prep · ~15 min

   Soak the dal and tamarind.

   1.Rinse the toor dal and soak it in water for 15 minutes.

   2.Soak the tamarind in a little warm water for 15 minutes.

   3.Squeeze and extract the tamarind pulp, then discard the fibers.

   TIPA short soak helps the dal cook faster and more evenly.
2. 2
   roast · ~12 min

   Roast the brinjal until soft.

   1.Place the whole brinjal directly over an open flame or on a hot tawa.

   2.Turn it every few minutes until the skin is charred and the flesh is very soft.

   3.Cool slightly, peel off the skin, and mash the flesh well.

   TIPRoast fully until the center collapses a little for the best smoky flavor.
3. 3
   pressure cook · ~15 min

   Cook the dal until soft.

   Add the soaked toor dal and 1 cup water to a pressure cooker. Cook until very soft, then mash lightly and set aside.

4. 4
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add urad dal, curry leaves, and asafoetida.

   4.Cook for a few seconds until the urad dal turns light golden.

   TIPKeep the heat medium so the tempering turns fragrant, not burnt.
5. 5
   saute · ~8 min

   Cook the onion and tomato base.

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

   2.Cook until the onion turns soft and lightly translucent.

   3.Add tomato, turmeric powder, red chili powder, and salt.

   4.Cook until the tomato turns soft and pulpy.
6. 6
   simmer · ~10 min

   Simmer the gotsu.

   Add the mashed brinjal, cooked dal, tamarind extract, and remaining water. Mix well and simmer until the flavors come together and the gotsu turns lightly thick but still pourable.

7. 7
   garnish

   Finish with coriander leaves.

8. 8
   serve

   Serve hot with pongal, idli, or dosa.

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