Such is the popularity of this dish that almost every function and wedding feast is incomplete without this Gothsu featuring in the menu.
The smoky flavors of the brinjal is unmatched with any gas cooked or oven cooked ones. In the olden days the brinjals were charred on the wood fires and that lent a great smokiness to the dish. However now people have adopted much easier simpler ways to prepare the dish. Some opt to grill or on the gas flame directly which is more easy . This dish prepared in several ways. One to either char grill the brinjal, peel and then puree in a blender or mash with ladle lightly before processing further, or to chop them into small pieces without roasting on the gas flame and then prepare the dish with the spice powder and tamrind extract.
Each one have their own unique personal preference in preparing this dish. Some do not like to have it pureed, some dont not like to see the chopped brinjal pieces. Brinjal is also not favoured as a a great vegetable by many who hesitate to choose this , but some combinations make brinjal ideal for gravy dishes.
Like any other dish gothsu also has several variations and I have made one of them, the original recipe has no onions or tomatoes , uses only tamrind, powdered spices, smoked pureed brinjals . I have made it both ways, however we like the taste of shallots and tomatoes in the recipe , making it suitable for pongal, upma, idlis or even chapati.
Salt to taste.
1.5 tbsp Coriander seeds
1 tbsp chana dal
5-6 Long red dry chillis ( Round red chillis are also fine, use a a mix of spicy milkd varieties )
Pinch of asafoetida powder
1 tsp cumin seeds
1/2 tsp whole black pepper corns
1/4 tsp fenugreek seeds/methi seeds
2 tsp sesame oil .
Roast all ingredients with sesame oil ,till fragrant, cool and powder, keep aside till required .
( The above ingredients will give around 1/2 cup of powder, use around 2 1/2 tbsp of this, depending on how spicy you like and save the rest in the fridge for one more time ! )This gothsu powder makes a great curry powder too.
1 tsp Sesame oil as it gives a good taste to the gothsu
1/4 tsp mustard seeds
1/2 tsp split udad dal
Sprigs of curry leaves
1. Wash and wipe dry the eggplant well. Smear some oil all over the eggplant and roast them on the gas flame till charred dark or in a separate grill oven. Be sure to turn the eggplants all over the flame to char evenly. Keep aside when roasted evenly and dark.Let it cool before you peel and extract the pulp.
2 Keep the tamrind soaked in warm water and then extract the pulp .
3. In a deep pan, put some oil and heat well. Roast all the ingredients under spice powder and then remove when a fine aroma of roasted ingredients emanates. Dont forget to add the asafoetida too while roasting.
4. Powder all the roasted and cooled ingredients and keep aside.
5. Peel off the charred skin of the roasted eggplants and mash them lightly to slightly puree them but not too much. Use the back of the ladle to mash them while still warm. You can also chop into smaller pieces instead of pureeing them too.