Later will share the Samba Sadam recipe.
In temple they dont add pearl onions,if u wish u can add ...
Preparation Time : 20 mins
Cooking Time : 15 mins
Serves : 2-3
Baby Brinjal - 6
Curry leaves - 2 sprig
Turmerice Powder / Haldi - 1/4 tspn
Tamarind Pulp - 1 tbspn
Jaggery - 1/2 Tspn
Oil - 1/4 cup
Salt - To taste
Mustard Seeds - 1/2 tspn
For Gotsu Podi
Coriander Seeds/Dhaniya - 2 tbspn
Cumin Seeds /Jeera - 1/2 tspn
Fenugreek Seeds - 14 tspn
Channa dal - 1 tbspn
hing - 1/8 tspn
Dry Red Chillies - 2
*Heat oil in a pan & dry roast them seperately.after it cools down,grind them to a nice powder.
*Cut the brinjals slightly lenghtwise & soak them in water +turmeric pdr to avoid discolouration.
*Heat Oil in kadai add mustard seeds,once it crackle add the brinjals
*Goes well with Idli,Dosa,Pongal,Samba Sadam &Arisi Upma.
*Dont add too much water while u extract the tamarind juice.
*If u want to add pearl onion,add it while seasoning..
*Dont forget to add jaggery it gives nice taste to gotsu.
*The gotsu consistency will be thick.
*Always use Baby brinjal for this recipe.
*Adjust the spiciness according to your taste.