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.
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.
I have never had this dish, it looks so yummy yummy delicious.
Never tried this dish. will try soon.
Dear raaga, thank you very much for your kind words...I have never tried the combination of pongal with kathrikai gojju..i have to try this one soon...looks so delicious.
mmm. anything with brinjal is my fav! Gojju Looks so delicious.
I've had tomato gojju only with tomatoes..this sounds interesting. Do the eggplants get really mushy?
Ok, your gojju looks most interesting with the dal in it.
Thanks for the lovely comments. This is one of my favourite combos and I had to share it with you.
Do try it and let me know. The brinjals do not turn totally mushy... if you allow them to, they will.
Nothing can beat this combo Raaga. Hope you are doing well. Viji
this dish is new to me ..looks very delicious..
Happy Women's Day !!
Its always been coconut chutney or sambar with pongal for me...this combination looks like it would be a welcome addition to break the routine!
Ur gojju is different! Looks tasty with pongal!
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