Katrikkai Gojju

In an earlier post, I spoke about the best way to eat Pongal. When Amma was here, I put in my request for Pongal and Katrikkai Gojju. She made it for breakfast one Monday morning. What a way to start the week! This has to be the best accompaniment to the otherwise bland Pongal. And considering I couldn't look at Pongal, let alone relish it, before I discovered Gojju, I don't think this dish needs more marketing.

Ingredients:

1/4 kg Brinjal, chopped

1/3 cup Toor Dal

1/3 cup Chana Dal

1 tbsp Jaggery

Salt to Taste

4 tbsp Tamarind Paste

For the masala:
1/2 tsp Oil

1 tbsp Urad Dal

1 tsp Asafoetida

3 Red Chillies

1 tbsp Coriander Seeds

1 tbsp Chana Dal

1 tsp Fenugreek Seeds

1 tbsp Cumin Seeds

1/2 tbsp Peppercorns
2 tbsp Scraped Coconut

For the tempering:

1 tsp Oil

1/4 tsp Mustard Seeds

1/4 tsp Asafoetida

7-8 Curry Leaves

1/4 tsp Fenugreek Seeds

1 Red Chilli

Cook the dals in a pressure cooker with 2 cups water.

Heat the 1/2 tsp oil in a small kadhai. Add all the ingredients for the masala except the coconut. Roast for 4-5 minutes on a low flame. Add the coconut and fry for another minute. Grind to a fine paste.

Heat oil in a vessel. Add the mustard seeds and asafoetida. When the mustard splutters, add the curry leaves, fenugreek seeds, red chilli and fry for a minute. Add the brinjal pieces and fry for a couple of minutes more. Add the tamarind paste and salt and bring the mixture to a boil. Add the ground masala, the cooked dal and jaggery and simmer for 5-10 minutes.

Enjoy a hearty serving of this gojju with some steaming hot Pongal. That's a plateful of protein goodness.

Off this goes to my dear friend Divya as she hosts this month's edition of Think Spice... Think Pepper.