Brinjal Gothsu (Kathrikka Gothsu)

Ingredients

¼ Kg Brinjal 

2 Tomatoes

Tamarind - small gooseberry sized (soaked and extracted)

1 Green chillie

1 red chillie

¼ tsp red chillie powder

A pinch turmeric powder

½ tsp rice flour

Mustard

Fenugreek

A pinch asafoetida

Few curry leaves

1 tsp oil 

Salt to taste.

Method

Heat oil in a pan, add mustard when it starts spluttering,

add fenugreek, asafoetida, curry leaves, green  and red chillie.

Add chopped brinjals and saute for 3 minutes.

Add chopped tomatoes saute for 2 minutes.

Add turmeric powder, red chillie powder and saute for a while.

Add tamarind water and allow to boil until brinja cooks well.

Mix a tsp of rice flour with a little water and add to the above.

Boil for a few more minutes and switch off the gas.

Gothsu is ready serve with pongal.

Brinjal Sabzi (Gutti Vankaya kura)

This is a popular Andhra dish. There are so many variation of this recipe.

I prefer simplest way. 

Ingrdients

½ kg Green brinjal

2 tbsp roasted peanuts

2 tbsp coconut

1 tbsp white sesame seeds

1 tsp fennel seeds

1 tsp poppy seeds (soaked 10 minutes in hot water)

4 cashew nuts (soaked 10 minutes in hot water)

3 green chillies

Few ginger & garlic

2 tbsp oil

Method

Heat pan, add sesame seed and fennel seeds. Dry roast and set it aside.

Add little oil, fry green chillie, ginger and garlic.

In a blender add peanuts, coconut, roasted sesame seeds and fennel seeds,

green chillie, ginger and garlic, add little water and grind to a smooth paste.

Slit brinjals in to four but make sure you retain the stem.

Apply salt inside the slit in each brinjal.

In a pan heat oil, add brinjals.

Cover and cook in low flame until it is cooked ¾.

Add above ground paste and salt, mix gently.

Cook in low flame for 5 to 8 minutes. (Stir in between)

Ready to serve hot brinjal sabzi.

Goes well with Phulkas /Roti/ Naan / jeera rice.