• One small to medium eggplant
  • ½ tbsp tamarind paste or extract
  • from a tamarind size marble, soaked
  • one large onion, chopped (if using little
  • ones in a bag, about five)
  • 2 ripe tomatoes, diced
  • 6 hot green chilles, slit and cut into pieces
  • curry leaves
  • 1 tspn mustard
  • ½ tspn turmeric
  • garlic (optional)
  • salt to taste
  • 3-4 tbspn oil
  1. Chop the eggplant into very tiny pieces. Heat oil, add
  2. mustard seeds, when popping add curry leaves, chillies,
  3. onions and fry till onions become transcluscent. Add
  4. tomatoes and eggplant and fry for another five minutes. If
  5. using tamarind paste add a cup and half of water, or pour
  6. equal quantity of extract from fresh pulp. Throw in the
  7. turmeric, salt and garlic. Let it simmer for a while until
  8. eggplant becomes really soft and is barely able to retain
  9. its shape. Remove from heat.
  10. Tomato-Onion Gotsu
  11. More tomatoes can be substituted instead of the eggplant
  12. for a tomato- onion gotsu. Add more chillies if necessary.
Recipe by MaisReceitas at