Thursday, November 18, 2010
Kathrikai Gosthu (Eggplant in Tomato Sauce)
Remember this story of pongal and first love? Well, I clean forgot to post the gosthu which went with that pongal. Its only when SIL reminded me about it and asked me to make it for the whole family two weeks back when we were together for Diwali, that I decided to come back and post it.
I am definitely going to make this more often - even my usually pernickety family (Dad can tell which ingredient is missing in Mom's rasam just by smelling it when its cooking!) loved it. My brother, when I tried to serve him the gothsu, sniffed and said he "preferred" his ven pongal with coconut chutney - if not anything, we are definitely food snobs that way! But after hearing my Dad raving about it, he finally tried it and then ended up polishing it off completely!
The base recipe is from Suganya's Tasty Palette and I have adapted it to our taste. I didn't use the freshly ground masala and instead used Sambar powder. I, however, sauteed the sambar powder in oil along with the brinjals and other vegetables first, before adding the tamarind extract and boiling. Once the vegetables were half cooked, I added the tamarind pulp - else, I find, the vegetables take a longer time to cook if the souring agent is added beforehand. I omitted the jaggery as well since we usually prefer savoury flavours for breakfast. The moong dal and potatoes mean that the curry thickens up nicely and doesn't need gram flour.
This is going to Nupur's Blog Bites #9 - The Holiday Buffet - the potluck edition which goes on till December - can't wait to see the entries for this one !