Upma Kozhukattai/pidi kozhukattai with brinjal gothsu is one of my favorite dish. Both pair very well with each other. I have already posted brinjal gothsu but this brinjal gothsu is different as this is made from roasted brinjals, which gives a smoky flavor to the dish. This gothsu can be served with upma kozhukattai, ven pongal, chapati and arisi upma. Today we will learn how to make brinjal gotsu with step wise pictures following this easy recipe.
Wash and wipe the brinjals dry. Insert a skewer through the brinjal and roast it over fire until the skin become charred as seen in the picture below. Repeat the same for the other two brinjals.
Put them in water and peel off the charred skin. Cut it finely and keep it aside.
Cut onion and tomatoes finely. Slit green chillies.
Soak a grape sized ball of tamarind in hot water and extract thin tamarind juice. We need 1 cup of thin tamarind extract. Discard the pulp.
Mix rice flour with 2-3 tbsp of water and keep it aside.
Now keep all the ingredients ready.
Heat oil in a pan, add mustard seeds, when it splutters, add hing, curry leaves and green chillies.
Add onions and saute until onions turn transparent.
Add tomatoes, turmeric powder, salt needed and saute until tomatoes are slightly cooked.
Add tamarind water and cook covered on medium heat until the raw flavor of the tamarind goes.
Once the raw flavor of the tamarind goes, add the chopped brinjal and cook on low heat for another 5 minutes until the brinjal is well incorporated with the gravy.
Add the rice flour mixture and cook for a further few minutes.
Garnish with finely chopped coriander leaves and serve hot with upma kozhukattai or arisi upma or chapati or even ven pongal.
Note - You can adjust the consistency of the gothsu as preferred. The gothsu should neither be too thick nor too watery.
Check my Upma Kozhukattai Recipe or click the picture below for recipe with step wise pictures.
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