Venpongal and Brinjal Gostu | How to make Venpongal and Brinjal Gostu

By Vasuyavana   |  3rd Mar 2018  |  
5 from 1 review Rate It!
Venpongal and Brinjal Gostuby Vasuyavana
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

3

1

About Venpongal and Brinjal Gostu Recipe

Popular South Indian Breakfast menu

Venpongal and Brinjal Gostu

Ingredients to make Venpongal and Brinjal Gostu

  • Pongal
  • 1 cup Raw rice
  • 1/2 cup moong dal
  • salt
  • To Temper
  • 2 tbsp ghee
  • 1 tsp pepper
  • 1 tsp jeera
  • 1 tsp pepper powder
  • cashews
  • ginger chopped
  • curry leaves
  • Pinch of turmeric powder
  • For Gostu
  • Brinjal 3
  • onion 2
  • tomato 1
  • curry leaves
  • coriander leaves
  • tamarind extract lemon size
  • salt
  • For Spice powder
  • 2 tbsp coriander seeds
  • 1 tbsp channa dal
  • 1 tbsp urad dal
  • Pinch of hing
  • 1 tsp pepper
  • 1 tsp jeera
  • 1/2 tsp methi
  • 5-6 red chillies
  • To temper
  • oil
  • mustard
  • 1 red chilli
  • 1 tsp Channa dal
  • 1 tsp Urad dal

How to make Venpongal and Brinjal Gostu

  1. DRY ROAST 1 CUP RAW RICE AND 1/2 CUP MOONG DAL
  2. COOL THE MIXTURE
  3. RINSE AND ADD 6 CUPS OF WATER. PRESSURE COOK OR BOIL THE MIXTURE.
  4. ADD 2 TBSP GHEE, 1 TSP PEPPER, JEERA, PEPPER POWDER AND CASHEWS
  5. ADD CHOPPED GINGER, CURRY LEAVES AND PINCH OF TURMERIC POWDER. MIX
  6. ADD REQUIRED SALT AND TADKA TO PONGAL
  7. MIX WELL
  8. PONGAL READY
  9. COOK BRINJAL ON DIRECT FLAME
  10. REMOVE THE SKIN AND SET ASIDE
  11. TAKE 2 TBSP CORIANDER SEEDS, 1 TBSP CHANNA AND URAD, 1 TSP PEPPER AND JEERA, 1/2 TSP METHI AND PINCH OF HING
  12. ADD 1 TSP OIL. SAUTE DAL FIRST. THEN ADD SPICES AND 5 RED CHILLIES
  13. ADD TO BLENDER AND MAKE A FINE POWDER
  14. ADD 1 TBSP OIL. SAUTE MUSTARD. ADD 1 RED CHILLI, 1 TSP CHANNA AND URAD DAL
  15. ADD 2 CHOPPED ONIONS
  16. WHEN ONION TURNS TRANSLUCENT, ADD MASHED BRINJAL AND CURRY LEAVES
  17. SAUTE
  18. ADD 1 CHOPPED TOMATO AND PINCH OF TURMERIC POWDER
  19. ADD SALT AND COOK TOMATO
  20. WHEN TOMATO IS COOKED, ADD TAMARIND EXTRACT
  21. ADD SPICE POWDER. BOIL FOR 5-10 MINUTES. ADD WATER IF REQUIRED
  22. ADD JAGGERY AND CORIANDER LEAVES
  23. BOIL TILL OIL SEPARATE FROM GRAVY
  24. SERVE HOT

Reviews for Venpongal and Brinjal Gostu (1)

Juvaireya R7 months ago

Nice dr
Reply
Vasuyavana
7 months ago
thanks Jo. that's my grannys recipe..