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Ingredients
One small to medium eggplant
1/2 tbsp tamarind paste or extract from a tamarind size marble,
soaked
one large onion, chopped (if using little ones in a bag, about
five)
2 ripe tomatoes, diced
6 hot green chilles, slit and cut into pieces
curry leaves
1 tspn mustard
1/2 tspn turmeric
garlic (optional)
salt to taste
3-4 tbspn oil
Preparation
Chop the eggplant into very tiny pieces. Heat oil, add mustard
seeds, when popping add curry leaves, chillies,
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onions and fry till onions become
transcluscent. Add tomatoes and eggplant and fry for another five
minutes. If
using tamarind paste add a cup and half of water, or pour equal
quantity of extract from fresh pulp. Throw in the
turmeric, salt and garlic. Let it simmer for a while until
eggplant becomes really soft and is barely able to retain
its shape. Remove from heat.
Tomato-Onion Gotsu More tomatoes can be substituted instead of
the eggplant for a tomato- onion gotsu. Add
more chillies if necessary.
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