How to make… Naal suvai gosthu

Nandhini K TH 20 Feb 14

A tasty side dish for a South Indian breakfast

This gosthu tastes good with idli and dosa and is hot, sweet, sour and salty at the same time. It stays fresh for 2 to 3 days. I learnt this recipe from my grandmother.

What you need

Brinjal -1 cup

Small onion - 1 cup

Red chillies - 2

Split Bengal gram - 1 tsp

Mustard - 1 tsp

Asafoetida powder - 1 tsp

Black gram -1 tsp

Tamarind - Small lemon size

Chilli powder - 1/2 tsp

Jaggery - 2 tsp

Salt - to taste

Oil – 2-3 tbsp

Coriander leaves - a few

For grinding

Red chillies – 4

Split Bengal gram – 1 tsp

Coriander seeds – 1 tsp

Curry leaves – a few

Cooking instructions

In 2 tsp of oil sauté the ingredients for grinding.

In 3 tbsp of oil add mustard, asafoetida, split Bengal gram, black gram, red chilli, curry leaves, onion, brinjal and sauté.

Once cooked add tamarind juice, chilli powder and salt. After 10 minutes add jaggery and the ground powder.

Garnish with coriander leaves.

Nandhini K. is an engineer who loves to try her hand at traditional recipes.