Day 5 of the blogging marathon and my theme is ‘Combo meals’.
Ven Pongal – Gotsu is a “made for each other” combo. Can anybody deny that? The tangy gravy with eggplant pulp is a perfect side to the hearty Pongal. This is again another dish I picked up because K loves Pongal. I make Pongal once a week and when I have some extra time I pair it with Gotsu. You can either roast the eggplant over the flame or broil at a low setting in oven. Broiling takes longer say an hour whereas stove top took only about 15 minutes.
If you have the eggplant pulp ready, this dish can be put together in no time. The richness of Pongal combined with the tangy gravy makes this combo a winner. You can find the recipe of Pongal here
1 tsp oil
1/4 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp channa dal
4 red chillies
Lemon size tamarind (About 1.5 cups juice)
Roast the eggplant over the flame or in the oven. Keep turning the eggplant so all sides get cooked.
When the eggplant is cooked allow it to cool. Remove the skin once it is cooled.
Mash the eggplant and keep aside.
Heat oil and season with mustard seeds, urad dal, channa dal, red chillies and curry leaves.
Add the tamarind juice, asafoetida and salt.
Bring to a boil.
Add the eggplant pulp. Turn off the stove after 5 minutes.
Yummy Gotsu ready and we had it with pongal of course
Check out what other BM Marathoners are cooking.