This is a one pot one shot recipe to make Potato Tomato Gothsu. Gothsu is a South Indian stew and goes really well with Pongal. I love serving this gothsu with Arisi Upma as well. Typically in the OPOS method, the Gothsu gets done in a jiffy even before you can finish making your Upma or Pongal.
I love the Chidarmbarm Gothsu made with brinjals that is served with Samba Sadham. This is for people who, like my husband, hate brinjals.
This is a versatile recipe. Feel free to substitute potatoes with carrots, yellow pumpkin or a combination of potatoes, carrots and yellow pumpkin works great too. That is what is usually served in marriages during breakfast. It is called as Kalyana Gothsu.
You can also oomph up the protein factor, by adding 1/4 cup of soaked moong dal along with the vegetables for this recipe.
For the base I have used only tomatoes. You can also substitute 50% with tamarind paste for a slightly more sour version. Here I have used 4 small tomatoes. You can alternatively use 2 tomatoes, and pulp of a small gooseberry size tamarind.
Get creative and adapt it per your tatse.
Step by Step Procedure:
Now, let’s see how to make this Gothsu,
First step, prep the vegetables. For the Gothsu recipe, the vegetables are diced into small squares. Check out the way I have diced potatoes here. I have used 1 medium size potato here. This will yield 1/2 cup of diced potato. Chop up 4 small sized tomatoes. We will need 1 cup of chopped tomatoes. I have also chopped 2 green chilies. We will only be using green chilies here for spice. So, if you like it spicier, feel free to add 1 more chilly.
Apart from this, we will also need, 1 sprig of curry leaves and 1/2 inch ginger slightly pounded.
Next, pull out your 2 liter pressure cooker. Like I always say, this recipe is standardized for a 2 liter pressure cooker.
Add 2 teaspoons of cooking oil. We will not use water for this recipe at all. The vegetables will cook from the steam generated through the water in tomatoes and potatoes ensuring full on flavors. Layer the curry leaves, tomatoes, green chillies and ginger on top of the oil. Next, layer the chopped potato. Lastly, the dry spices on top of the potato – 1/2 teaspoon turmeric powder, 1 teaspoon jaggery to round of the taste and Salt as per your taste.
Close the cooker, secure the whistle and place it on the stove. Set the heat at high in case you are using a gas stove, or at 900w if using a induction stove. Wait for 4 whistles. Go with just 3 whistles incase you are using softer vegetables like yellow pumkin. Switch off. Let the pressure settle down completely.
Open and give it a quick stir. Use a veggie masher like shown below to slighly mash up some potatoes. This gives a nice texture to the gothsu.
Now, we are ready to add tadka to the gothsu. You can use bottled tadka if you have some in stock. Or make fresh tadka by heating oil in a kadai. Add 1 teaspoon musturd seeds and wait for it to splutter. Add 1 teaspoon urad dal and 1 teaspoon chana dal, 2 red chillies and saute until the dals turn golden color. Add this tadka to the gothsu.
Garnish the thokku with some chopped fresh coriander leaves.
Recipe Courtesy: OPOS Chef
Note: Here are the links to purchase the cooker and the case iron kadai I have used for this recipe. I love cast iron vessels. I was very excited to find this Indian cast iron (Rail thandavalam aka Rail track iron) seller on Amazon who sources these items from artisans of Thenkasi. I was so impressed with their quality and finish that I ended up purchasing all the three sizes they had –