Kathrika Gotsu

Ingredients

• 6-8 small brinjals (baingan/kathrika), cut into quarters
• 2 tablespoons split Bengal gram (chana dal)
• 2 tablespoons coriander seeds
• 1 teaspoon oil
• 6-7 dried red chillies 
• Small piece of rock asafoetida (hing)
• 4 tablespoons sesame oil
• ½ teaspoon mustard seeds
• 1 teaspoon split skinless black gram (dhuli urad dal)
• ½ teaspoon cumin seeds
• 10-12 curry leaves
• 1 large onion, chopped
• 1 medium tomato, chopped
• Salt to taste
• ¼ teaspoon turmeric powder
• 1 lemon sized tamarind ball, soaked in ½ cup warm water for 10-15 minutes
• 2 tablespoons chopped fresh coriander leaves Fresh coriander sprig for garnish

Method

1. Heat a shallow pan, add split Bengal gram and coriander seeds, mix and dry roast till they turn golden brown. Transfer onto a plate and allow to cool slightly.
2. Heat oil in the same pan, add dried red chillies and sauté for 1 minute. Transfer this on the same plate and allow to cool slightly.
3. Put this mixture into a grinder jar, add rock asafoetida and grind to a coarse powder.
4. Heat 1 tablespoon sesame oil in a non-stick pan, add brinjal and sauté on high heat for 2-3 minutes. Transfer onto another plate.
5. Heat remaining sesame oil in the same non-stick pan, add mustard seeds and let them splutter. Add split skinless black gram, mix and sauté for few seconds. Add cumin seeds, mix and let them change colour. Add curry leaves and onion, mix and sauté till it turns translucent.
6. Add tomato and salt and mix. Cover and cook for 3-4 minutes.
7. Add turmeric powder and the ground powder into the pan and mix well. Squeeze the tamarind to extract the pulp and strain it directly into the pan. Add 2½ cups water and mix well. Let the mixture come to a boil. 
8. Add the sautéed brinjal and salt and mix. Cook for 10-12 minutes.
9. Add coriander leaves, mix and cook for a few seconds.
10. Transfer into a serving bowl and serve hot garnished with coriander sprig.