Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, smoked eggplant gothsu. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Brinjal Ghotsu- A tangy curry made with smoked brinjal,tamarind and Indian spices. Brinjal Ghotsu- Brinjal comes on top among all my favourite vegetables especially the smoked Baigan Bharta which is a regular in my weekly menu. Though good quality bharta waley baigans came mostly in winter season but I make it throughout the year with the best seasonal brinjals available in the market.
Smoked Eggplant gothsu is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Smoked Eggplant gothsu is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have smoked eggplant gothsu using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Smoked Eggplant gothsu:
- Get 1 Eggplant
- Make ready 7 Small onions
- Take 1 Green chilli
- Get 4 garlic cloves
- Prepare 2 Dried chillies
- Take Few Curry leaves
- Prepare 1 Tamarind - small gooseberry size
- Take as per taste Salt
- Prepare 1 pinch Hing
- Get 1 tbsp Sesame seeds
- Get 1/4 tsp mustard seeds
Asian types of eggplant don't require any salting period. If your prefer, you can cut lengthwise. Eggplant skin can be tough, and smoking seems to make the skin tougher. For best results you will need to partially, or fully peel the eggplant.
Instructions to make Smoked Eggplant gothsu:
- Chop the onion, green chillies, garlic, and dried chilli finely. - Extract the tamarind by adding a spoon full of water. - Wash the eggplant well and rub the oil over it.
- Cook the eggplant in low flame till the outer skin turns black. After that immerse them in water and peel the burnt skin.
- Mash the cooked eggplant well.
- Add chopped onion, green chilli, garlic, dried chilli, curry leaves, salt, tamarind extract and hing to the mashed eggplant. - Mix everything well.
- In kadhai heat the oil and crackle the mustard. Then pour this on the mixture.
- Serve with hot rice or chapathi.
Smoked eggplant can be stored in the refrigerator for up to one week. Essentially a delightful eggplant schmear to eat with warm pita triangles, this spread gets its pleasant smoky flavor from a deliberate charring of the eggplant skin Whether over hot coals or under the broiler, the eggplant must be mercilessly blackened (the inner sweet flesh gets steamed to softness in the process) Tahini, olive oil, cumin, lemon and hot pepper take care of the rest. Since we were smoking yesterday's pork tenderloin anyway, why not smoke some eggplant along with it. There was room and it might turn out pretty good. The only time you shouldn't smoke two things at once is if you are smoking fish.
So that’s going to wrap it up for this exceptional food smoked eggplant gothsu recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
