CHIDAMBARAM KATHIRIKAI GOTHSU

Ven Pongal and Gothsu are made for each other as Idli is to sambar. Whenever I make pongal I usually make coconut chutney or Brinjal Puli gothsu. This is a different variety of gothsu that uses smoked brinjal along with toor dhal.This is a famous dish from Chidambaram and there are several versions of the recipe.I followed the recipe from one of the old cook books that I had(Cook and see).

Ingredients
Brinjal(Eggplant) : 1 large
Toor dhal: 1/4 cup
Ginger finely chopped: 1 tsp
Turmeric powder: a pinch
Asafoetida: a pinch
Lemon : 1 small
Green chillies: 3 or 4
Salt: to taste
Curry leaves: a sprig
Coriander leaves chopped: 1 tablespoon
Oil: 2 tsp
Mustard seeds: 1/2 tsp
Urad dhal: 1/2 tsp
Cashew nuts: 5 

Procedure:

1. Cook the toor dhal along with turmeric powder and asafoetida.
2. Wash the brinjal and wipe it dry with a tissue/cloth
3. Pierce a fork on knife on the edge and cook in direct flame in stove
4. Rotate the brinjal with the fork so that it gets cooks on all sides
5. In 5 minutes or so, the skin of the brinjal will start shrinking and becomes black
6. Remove from the flame and allow to cool
7. Now peel the brinjal and mash it with a fork and keep this aside
8. Add the mashed brinjal to the cooked dhal and allow it to boil for a couple of minutes 
9. Heat 2 tsp of oil in a pan and add mustard seeds. Once it starts spluttering add urad dhal, chopped green chillies , ginger and curry leaves
10. Add this to the gothsu
11. Finally add lemon juice and garnish with coriander leaves

Step by Step picture

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