Mixed Vegetable with Mung Beans & Spices (Gothsu)

Know what you Eat : Want to color your life healthy? Brightly colored vegetables, whether green, red, orange or yellow, are rich sources of some of the best nutrients available. These antioxidants work together to effectively neutralize free radicals, which can travel through the body causing huge amounts of damage to cells. Free radicals are major players in the build up of cholesterol in the arteries.

Gothsu is an authentic side South Indian dish prepared with vegetables, cooked lentils and spice.

Preparation Time : 15 mins
Cooking Time : 20 mins
Serves : 4
 Ingredients

Carrot - 1
Onion (medium) - 1
Potato (small) - 1
Beans - handful
Bell Pepper(Red,Green, Yellow) - 1
Ginger - 1 inch piece
Curry leaves - few
Green Chilly - 2 or to taste
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Channa Dal - 1/2 tsp
Asafoetida - small piece
Tamarind - goose berry size ball
Turmeric powder - 1 tsp
Moong Dal - 1/2 cup
Salt to taste.

Garnishing

Chopped cilantro - 2 tbsp

Method

1) Soak tamarind in water.
2) Cook the moong dal and keep it ready.
3) Heat the oil add mustard seeds.
4) After they splutter completely add asafoetida, channa dal, after the dal browns add curry leaves, ginger pieces, green chilli and onion.
5) Once the onion changes color add the chopped carrot, egg plant, beans, bell pepper and potato pieces.
6) Add turmeric powder, salt and sauté till the vegetables are well cooked.
7) Once the vegetables are cooked squeeze out the tamarind pulp and add it along with enough water to the vegetables.
8) Boil it for 5 minutes and add the mashed mooing dal and simmer it for a minute or two and switch off.
9) Garnish with chopped cilantro.
10) This can be served with Idly, Pongal or Dosa.


This dish is our contribution to RCI-Pondicherry Cuisine, hosted by Lavi as an entry from Tamil Nadu. RCI was originally started by Lakshmi.

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EggPlant Gothsu (Side dish for Pongal,Idly etc)

Good to Know - An eggplant, which is commonly referred to as a brinjal or an aubergine is a fruit that is native to India. The fruit, which contains small, edible seeds, is generally used as a vegetable in cooking. Eggplants have low calorie content and are good sources of vitamin C, potassium and calcium.

Gothsu is a South Indian side dish cooked with vegetables, tamarind, spice and some times with the addition of cooked bean/lentil.

Cooking Time: 20 min

Preparation Time: 10 min

Serves – 4



Ingredients



Egg Plant (small) - 4 to 5

Ginger - 1 inch piece

Onion (medium) - 1

Curry leaves - few

Green chilly - 2 to 3 or to taste

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Urad Dhal - 1/2 tsp

Channa dhal - 1/2 tsp

Asafoetida - small piece

Tamarind - goose berry size ball.

Turmeric powder - 1 tsp

Rice Flour - 1 1/2 tsp

Salt to taste.



Garnishing



Chopped Cilantro – 2 tablespoons





This is normally made by roasting the egg plant and peeling the skin and using the pulp inside. The eggplant I had was too small to roast and I didn’t have the time to bake it and peel and take the pulp out.



Method



1) Soak Tamarind in water.

2) Heat Oil and add mustard seeds, once they splutter well add urad dhal, channa dhal, and asafoetida.

3) Once the dhal brown a little add green chilly, chopped ginger, onion pieces and curry leaves.

3) Cut the egg plant into small pieces and add it to the above.

4) Now add turmeric powder and salt and cover it for a while till the egg plant gets cooked.

5) Once it is cooked squeeze out the tamarind pulp from the soaked tamarind using water and add it to the egg plant mixture.

6) This should be in-between consistency of rasam and sambhar, so add water accordingly.

7) Once the tamarind water boils well and the raw smell is gone, mix the rice flour in little bit of water and add the paste to this mixture.

8) Simmer for a minute or two till the gravy thickens and is not very watery and switch of and garnish serve with Pongal or Idli.

This dish is our contribution to RCI-Pondicherry Cuisine, hosted by Lavi as an entry from Tamil Nadu. RCI was originally started by Lakshmi.

Read more »