Monday, February 14, 2011

kathrika ghotsu/ Eggplant dhal

          kathrika ghotsu is very popular side dish for ven pongal. The dhal used in this ghotsu is Bengal gram but my son loves the taste of toor dhal. So I thought I will combine the taste of toor dhal and Bengal gram dhal.

Serves up to 4 people
Preparation time: 40 minutes


300 grams of Indian eggplant/ kathrika
1/2 cup of toor dhal
1/2 cup of Bengal gram dhal
1 onion
1 tomato
4 cloves of garlic

5 red chillies
1 tbsp of coriander powder
1 tsp of cumin powder
1/2 tsp of turmeric
1 tbsp of oil
salt as required

For seasoning:
1 tsp of mustard
1 tsp of urad dhal
pinch of asafoetida
6 curry leaves


1.Pressure cook toor dhal and bengal gram with turmeric and add 
2 1/2 cups of water to it.
2.Heat oil in the saucepan, add the seasoning. As the mustard sputters, add  the chopped onion and slit garlic. Saute for 3 minutes. 
3.Add the broken red chillies and diced tomato. Saute well till the tomato gets mushy. Add the coriander powder and salt required for the vegetable.
4.The eggplant  is finely chopped and added to the saucepan. Saute well for 5 minutes and close the lid for another 5 minutes.
5.Check if the eggplant is cooked then add the cooked dhal. Add cumin powder and remaining salt. Close the lid for 15 more minutes.
6.Kathrika ghotsu is ready. Serve with pongal /plain rice.

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