Brinjal Gotsu With Rava Pongal Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and chana dal. Let them splutter.
• STEP 2.Add chopped onions, green chilies, and saut茅 until onions turn translucent.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, and cook until tomatoes are soft.
• STEP 4.Add chopped brinjals, tamarind pulp, salt, and mix well. Cover and cook until brinjals are tender.
• STEP 5.For Rava Pongal, dry roast semolina and moong dal until they turn golden brown.
• STEP 6.In a separate pan, heat ghee and add cumin seeds, grated ginger, crushed black pepper, and asafoetida.
• STEP 7.Add roasted semolina and moong dal mixture to the pan. Add salt and water, and cook until the mixture thickens.
• STEP 8.Serve the Brinjal Gotsu hot with Rava Pongal. Garnish with fresh coriander leaves.

Cooking Tips

• Choose small and tender brinjals for better taste and texture in the gotsu.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a healthier version, you can replace ghee with oil in the Rava Pongal recipe.
• You can also add vegetables like carrots and peas to the gotsu for added nutrition and flavor.

Storage and Serving

• Brinjal Gotsu can be stored in an airtight container in the refrigerator for up to 2 days.
• Rava Pongal is best served hot and fresh.
• Serve Brinjal Gotsu with Rava Pongal as a main course for breakfast or lunch.
• You can also serve Brinjal Gotsu as a side dish with dosa, idli, or rice.