Another wonderful recipe prepared using Brinjal/Eggplant/Aubergine. S is not a big fan of brinjal. There are very few recipes he likes it with Brinjal and this Gothsu is one of them. Have never seen Amma & Paatti referring this as Gothsu it is always Kathrikkai Gochchu at home 😬 More casual way of referring this dish. While most of the recipes that you find online nowadays talks about preparing a separate Spice Powder for this recipe Amma/Paatti always prepare it with Sambar Powder and sometimes with plain Chilli Powder too. I know this might not be the authentic way of preparing Gothsu but have grown up eating this version. This tastes delicious too 😊
When preparing Gothsu as a sidedish to Arisi Upma or Pongal they never add Moongdal to the gravy. When preparing Gothsu for Idli or Dosai they add some pressure cooked Moongdal. The recipe that am sharing today is with Moongdal. If you don’t want to add Daal to the gravy then skip it.