Thanksgiving leftovers get a spicy Indian flavor

Eggplant in Lentil (Gothsu)

This is an easy, simple side dish that goes well with all south indian breakfast meals. It dish does not have any sour ingredients such as lemon, tamarind, tomatoes or garlic and onions.


  • 1 chinese eggplant, cut into cubes
  • 4 green chillies
  • 1 cup masoor dhal
  • 1 Tbsp, fresh chopped coriander
  • 4 fresh curry leaves
  • 1'' chopped fresh ginger
  • 1 tsp. saambhar powder
  • 2 tsps. turmeric powder
  • 1 tsp. mustard seeds
  • 1/2 tsp. asafoetida
  • salt to taste
  • 2 tsps. canola oil or clarified butter

  • Method:

Cook lentils with turmeric separately. Take a pan, add oil and after it warms, add mustard seeds. Allow it to sputter, then add the green chillies and ginger. In another 30 seconds, add saambhar powder, asafoetida.

Mix together with the chillies and ginger. Pour on top of the cooked lentils. Add salt. Mix well and let the dhal cook for another 3 to 4 minutes. Garnish with coriander and fresh curry leaves.

Serve with uppuma or pongal.

^ Please contact me for help with any of these ingredients or utensils.

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