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Clean, Wash and chop the brinjal into 4 pieces. Place the cut brinjal in a bowl of water to avoid discoloration. Set aside.
Heat a teaspoon of oil in a pan and add in the chana dal, tamarind, coriander seeds and dried red chillies. Roast the ingredients on a low flame so the lentils don’t burn. Adjust the chillies according to your taste. If you want a spicy gothsu, add in a couple of more chillies. Once the lentils are roasted, set aside on a plate to cool.
Grind the lentil mixture to a powder. Set aside.
Heat oil in a pan and add in the mustard seeds. Let it crackle. Add in the chopped shallots (small onions) and the brinjal. Add in the salt. Be generous with the oil for this dish. Saute on a low flame for 10-12 minutes until the brinjal is well roasted and soft.
Add in half a cup of water to the pan. The water will help to mash the brinjal easily. Mash the brinjal with a masher.
Add in the roasted powder and saute for 3-4 minutes. Saute well so the masalas get roasted well.
The mixture will be thick and dry. Add a cup of water and let the gothsu simmer for 4-5 minutes. Adjust the water if the gothsu is very thick.
Finish with a good sprinkle of coriander leaves.