Brinjal Gothsu – Instant pot Eggplant Moong dal Curry(V, GF)

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After posting Ven Pongal, it should be followed by Brinjal Gothsu as both are best paired with each other. This gothsu is simple Indian eggplant and moong dal curry. I made it in Instant Pot to save some time. This curry is Vegan and Gluten-free.

Brinjal Gothsu in Instant Pot

Brinjal Gothsu is the most popular side dish to pair with Ven Pongal. You can also serve it with Idli or dosa too. I made this curry mild but you can also make it spicy by adding a few dry red chilies. There are different versions to make this curry. Some add tamarind extract to it for the tanginess. I have not used tamarind extract though but used just tomato. Use Indian eggplant which is a small variety of eggplant for this curry.

How to make Brinjal Gothsu

Ingredients Used

A short video

Method

First, dry roast coriander seeds, peppercorns, dry red chili, and chana dal. Grind it to a coarse powder. Keep aside. Wash and soak the moong dal for 10 minutes.

Switch on the instant pot. Press the saute button. Add oil and then the cumin seeds. When the cumin seeds crackle, add chopped onions, curry leaves and saute. When the onion turns translucent, add tomatoes, brinjal, and the soaked moong dal. Add 1 to 1 ½ cups of water.

Now add the ground spice powder and the required salt. Cover the lid, and press the cancel button. Then press the manual button and set the cook time to 8 minutes. Let the pressure release naturally. Open the lid and add chopped cilantro. Serve with Ven Pongal or Idli/ Dosa.

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Recipe to make Brinjal Gothsu

Ingredients

Moong Dal – ¼ Cup

Brinjal – 4 Chopped to small pieces

Onion – ¼ Cup chopped

Tomatoes – 2 chopped

Turmeric powder – ½ Tsp

Cumin seeds – ½ Tsp

Curry leaves – few

Water – 1 ½ Cup ( see notes)

Salt – as required

Cilantro – few

To dry roast and grind

Peppercorns – ⅛ Tsp

Chana dal – 1 Tsp

Dry red chili – 1

Coriander seeds – 1  ½ Tsp

Method

• Dry roast all the ingredients under ‘ to dry roast and grind’ until the chana dal turns golden. Grind it coarsely.
• Wash and soak the moong dal for 10 minutes.
• Switch on the instant pot. Press the saute button. Add oil and then the cumin seeds. 
• When the cumin seeds crackle, add chopped onions, curry leaves and saute. 
• When the onion turns translucent, add tomatoes, brinjal, and the soaked moong dal.
•  Add 1 to 1 ½ cups of water.
• Now add the ground spice powder and the required salt. 
• Cover the lid, and press the cancel button. Then press the manual button and set the cook time to 8 minutes. 
• Once done let the pressure release naturally. 
• Open the lid and add chopped cilantro. Serve with Ven Pongal or Idli/ Dosa.

Notes

1. Adjust dry red chili as per your requirements. 
2. First, add 1 Cup of water and see if all the ingredients are immersed. If not, add 1/2 cup more.

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