Gotsu is a gravy dish that is normally made with eggplant. It is served mostly with pongal, but it tastes good with rotis and so on too. I have one tangy version posted here. While I was flipping the pages of my trusted cookbook I glanced upon this recipe that uses brinjal and capsicum. It did catch my attention immediately because my kitchen was filled with eggplant and bell pepper from my garden. The other bonus thing is that this recipe is very easy and involves no grinding. Recipe from “Vedavalli Venkatachari” cookbook. Off to the recipe.
Healthy side dish with eggplant and bell peppers.
- moong dal - 1/4 cup
- oil - 1 tsp
- mustard seeds - 1/4 tsp
- urad dal - 1/2 tsp
- red chillies - 2
- bell pepper - 1 cup - diced finely
- eggplant - 1 cup - diced finely
- onion - 1/2 cup - chopped finely
- tomatoes - 1/2 cup - chopped finely
- green chilly - 2
- ginger paste - 1 tsp
- salt - to taste
Cook moong dal and keep aside.
Heat oil and splutter mustard seeds. Add urad dal and red chillies. When the dal turns golden brown, add the eggplant, bell pepper, onion, tomato, green chillies, ginger paste and salt.
When the vegetables are done, add the cooked dal and simmer for 5 minutes. Serve with rotis, pongal, etc.
1. Add some water if you want a thinner gravy.
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1. Cook moong dal and keep aside.2. Heat oil and splutter mustard seeds. Add urad dal and red chillies.3. When the dal turns golden brown, add the eggplant, bell pepper, onion, tomato, green chillies, ginger paste and salt.4. Vegetables are cooked.5. Now add the cooked dal and simmer for about 5 minutes. Serve with rotis, pongal, etc.
Healthy gravy ready.
Linking to DIO – Onion and Chillies hosted by Krithi.