The big fat eggplants here seem to be perfect for those dishes where we just need the pulp. In this dish, the eggplant pulp is simmered with Indian spices and makes for a wonderful side dish. In the southern part of India we do a dish Eggplant Gotsu similarly and we use tamarind to give it the tanginess. In this dish, tomatoes are used. You can either broil the eggplant in the oven or do it directly over the flame. The second method is faster since the broiling takes around 45 min or so depending on the size of the eggplant.

This is a perfect side dish for rotis/rice. Green peas added a nice bite to the dish and we enjoyed it with the south Indian pongal. Off to the recipe.

 Along with ven pongal.

Ingredients

• 1 tsp oil
• 1 cup chopped onion
• 3 garlic cloves
• 4 green chillies
• 1 cup chopped tomato
• 1 cup eggplant pulp
• 1/4 tsp turmeric powder
• 1/2 cup frozen peas or cooked peas
• Salt to taste
• 1/2 tsp chilly powder
• Coriander leaves to garnish

My Notes

1. Refer to the eggplant gotsu post for preparing the eggplant pulp.

Method

We had the side dish with ven pongal and it tasted great.

Enjoy!