Gosthu

Got a chance to taste this dish after my marraige.But I got attracted to it at the first time itself. Its really great to cook with eggplant. I have tasted eggplant gotsu recipe several times but gosthu is something different from it.A nice aroma of dhania (Coriander seeds) and red chillies along with tangy taste makes this dish more lip smacking.It goes well with idlys and dosas.Once you try it,you will get addict to it.



More oil really tastes a lot for this recipe.But for health factor , I have reduced the amount of oil in it.Here the recipe goes.......

Ingredients:
Eggplant - 4
Small Onions - 1 cup
Turmeric Powder - a pinch
Tamarind Paste - 1 tbsp
Mustard seeds - 1 tsp
Oil - 3 tbsp
salt

For Masala:
Coriander Seeds - 2 tbsp
Red Chiilies - 4

Method:



1. Dry roast the coriander seeds and red chillies ,cool and grind.
2. Peel and chop the small onions into small pieces and chop the brinjals lengthwise into thin strips.
3. Pour 3 tbsp of oil in a pan and add mustard seeds.
4. When it splutters add chopped onions and fry for 1 minute.
5. Now reduce the flame and add chopped eggplants .
6. Add turmeric powder and cover and cook in low flame for about 5 to 10 miutes.
7. Stir it meanwhile ,so that it won't stick to the pan.
8. When eggplant is cooked,add salt,grounded masala and a tbsp of tamarind juice (make it thick).
9. Again cook in the low flame for about 3 to 4 minutes.
10. Serve with hot idlys or dosas.

Chettinad Special !!!!

This is my first post. Your food blogs inspired me a lot and today made me to create my own blog with the help of my husband. I would like to share my recipes with you.

Chettinad recipes are famous for its spices. This Eggplant( Brinjal) curry called “Therakkal” is a well - known side dish which goes well with Idly, Dosa, Roti and Parotta.

Ingredients:

Eggplant -3
Potato – 1 (big)
Tomato – 1
Onion – 1
Curry leaves –few
Coriander leaves - few
For Masala:
Grren Chillies – 4
Red Chillies – 6
Saunf – ½ tbsp
Jeera – ½ tbsp
Cashews – 2
Chana dal (Dhalia) – 1 tbsp
Coconut – ½ cup(fresh)
For Seasoning:
Saunf – ¼ tsp
Pepper – 5 seeds
Cinnamon – 1 small piece

Method:

1. Cut all the vegetables into small sizes and keep aside.

2. Grind the masala ingredients.

3. Pour some oil into the pan and make the seasoning.

4. Then add the finely chopped onion , tomato, potato and brinjal in order.

5. Then fry it for sometime at very low heat.

6. Then add the masala and add 2 ½ cups of water to it.

7. Let it to boil under medium heat until it get thickens.

8. Finally add few curry leaves and chopped coriander leaves to it and serve hot.