Dec 24, 2013

Sootta Kathrikai Godssu / Burnt Aubergine Spicy Curry

Brinjal / Aubergine / Kathrikai / Baigan  what ever you name you call... it's one kind of vegetable affordable but, not liked by many. It contains low fat but, also low in minerals and proteins. The best smoky vegetable you can have. This dish is an very old one from our grandmothers book. It is generally served along with the hot hot pongal!!!!


1             -  Big hallow Violet Aubergine
2             -  Red Tomatoes
2             -  Green Chilly
2             -  Curry Leaves Arc
1 inch   - Ginger
1 tbs     - Turmeric powder
1 tbs     - Red chilly powder
1/2 tbs - Sambhar powder
10 ml    - Tamarind Pulp
2 tbs     - Til oil
1 tbs     - Mustard seeds
1/2 tbs - Broken urad dal
1/2 tbs  - Asafatida
2              - Red Chilly
Salt to taste
100 ml - Water
Optional 1  -  Onion 

You can make a spice powder exclusively to add to the godssu
2 tbs - Channa Dal, 1 tbs - Coriander seeds, 1/4 tbs - Fenugreek seeds, 5 - Dry red chilly, 1/4 tbs - Asafatida
Dry roast them and grind them coarsely. Store the powder in a dry air tight container. 

Method / Vidhiee:

1. Wash the aubergine thoroughly and wipe it completely. 
2. Rub some oil over the aubergine.
3. Smoke it over a wood fire or a normal gas stove.

4. Make sure the vegetable turns fully black.
5. In between poke a knife inside the aubergine.
6. If the knife goes smoothly inside it means that the vegetable is cooked.
7. Keep it aside and cool it down.
8. De-skin the burnt aubergine. Chop the inside pulp of it or mash it with a masher.
9. Meanwhile finely chop tomatoes, green chilly, ginger.
10. In a pan add in til oil. Splutter mustard seeds, broken urad dal, asafatida, curry leaves, dry red chilly.
11. Add in the chopped tomatoes, green chilly, ginger.
12. Saute and add in all dry powders to it including salt.
13. Until the tomatoes turn soft saute it.
14. Now add in the mashed aubergine to it.
15. Mix well and add some water to it. Add in the tamarind pulp. Boil it for 3 mins.
16. If needed add in the home made masala powder.
17. Keep stirring occasionally.
18. Garnish with chopped green coriander leaves.

Serve hot along with Pongal!

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