Gotsu is a saucy, tangy, spicy cooked salsa made in most South Indian homes to accompany any type of rice dish. I shared a recipe earlier for an easy tomato onion gotsu that my Mom used to make to accompany a lentil and rice pilaf called pongal. Here I would like to share my Aunty Shashi’s recipe for an eggplant gotsu made with eggplant, juicy tomatoes, onions, bell peppers and lots of spices. The spices in this gotsu are first roasted then ground in a spice mill and then added to the veggies. Aunty Shashi’s eggplant gotsu is also more on the spicy side that comes from the addition of three types of heat enhancers – red chilies, Serrano chilies, and black pepper! This gotsu is not for the faint of heart, but if you are looking for a deliciously thick saucy salsa type of sauce to have with your rice, chicken or fish , give gotsu a try!
When Shashi Aunty made this eggplant gotsu we had it with our south Indian rice and lentil pilaf called pongal. For a quick and easy pongal recipe here is the link to Mom’s pongal. With this pongal and gotsu meal you don’t need anything else for dinner. Serve gotsu warm or at room temperature over your favorite main dish and see how this delicious eggplant gotsu can spice up your meal!
recipe contributed by Aunty Shashi
- 3 tsp whole coriander seeds
- 1 tsp whole black pepper
- 2 tsp pigeon peas (toor daal)
- 1 tsp cumin seeds
- 2 red chilies
- 2 tsp asafetida powder
- 1/2 tsp turmeric
- 3-4 large juicy tomatoes finely cut
- 2 Japanese eggplants finely cut
- 1 large onion finely cut
- 1 bell pepper finely cut
- 2 inch piece of ginger finely diced
- 2 Serrano chilies finely cut
- Cilantro for garnish
- 2 tbsp Oil
- 4-5 curry leaves if you have
- 1 tbsp tamarid paste or juice of 1 lemon
- Roast the spices: First roast the black pepper, coriander seeds, and pigeon peas together until the aroma of spices is released about 3-4 minutes. Next add the cumin seeds and red chilies and toast for just 1 to 2 minutes until you smell the cumin aroma come through. Take off the pan and place the spice mix in a bowl to cool. Once cooled grind the spices in a spice mill.
- Cook the veggies: In a pan warm 2 tbsp oil. Add the mustard seeds and let them pop. Next add asafetida, onions, curry leaves, and green chilies. Cook until the onions are translucent then add the turmeric powder, eggplant, pepper, and tomatoes. Add salt to taste. Cook until the veggies are tender and the tomatoes release all their juices, about 10 – 15 minutes. The veggies should look like a juicy stew.
- Combine the spice mixture with the veggies: Next add the spice mixture and mix into the veggies. The toasted lentils in the spice mix will thicken the vegetables. Continue cooking for 5 minutes so the spices get incorporated into the vegetables and the gotsu gets thickened. Next add the tamarind paste or juice of 1 lemon and mix in. Gotsu is ready!
- Garnish with fresh cilantro. Serve as a side dish.