This gosthu tastes good with idli and dosa and is hot, sweet, sour and salty at the same time. It stays fresh for 2 to 3 days. I learnt this recipe from my grandmother.
What you need
Brinjal -1 cup
Small onion - 1 cup
Red chillies - 2
Split Bengal gram - 1 tsp
Mustard - 1 tsp
Asafoetida powder - 1 tsp
Black gram -1 tsp
Tamarind - Small lemon size
Chilli powder - 1/2 tsp
Jaggery - 2 tsp
Salt - to taste
Oil – 2-3 tbsp
Coriander leaves - a few
For grinding
Red chillies – 4
Split Bengal gram – 1 tsp
Coriander seeds – 1 tsp
Curry leaves – a few
Cooking instructions
In 2 tsp of oil sauté the ingredients for grinding.
In 3 tbsp of oil add mustard, asafoetida, split Bengal gram, black gram, red chilli, curry leaves, onion, brinjal and sauté.
Once cooked add tamarind juice, chilli powder and salt. After 10 minutes add jaggery and the ground powder.
Garnish with coriander leaves.
Nandhini K. is an engineer who loves to try her hand at traditional recipes.
