For the Idli
Idli rice - 3 cups
Urad Dal- 1 cup
Methi seeds- 1 tsp (key ingredient)
Salt- 1 and 1/2 tsp
1.) Soak the idli rice in water overnight and grind it into a fine batter
2.) Soak the Urad Dal and Methi Seeds in water and grind it into a fine batter
3.) Mix the two batters and add salt.
4.) Leave the batter to ferment for 12-14 hrs in warm temperature (keep it close to room heater in winter).
5.) Serve the idlis with sesame oil.
For the Brinjal Gothsu
Brinjal - 5 (small)
Onion - 1 (big)
Tamarind - 1 tbsp paste
Curry leaves - a sprig
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
Wheat flour - 1 to 2 tbsp for thickening
Oil - 2 tbsp
Salt to taste
1.) Chop Brinjal and Onions into small cubes and keep aside.
2.) Mix the tamarind paste in little water and keep aside.
3.) Take oil in a heavy bottom pan and add mustard seeds.
4.) When it splutters, add curry leaves, green chillies,onions and brinjal.
5.) Put little salt and cover to cook.
6.) Once it is done, add the tamarind mixture, turmeric powder, Asafoetida and salt. Allow it to boil for 5 minutes.
7.) Blend the wheat flour in water without lumps and add to the tamarind mix.
8.) Keep stirring as it will start to thicken slowly. Add water if the consistency is too thick.
This dish goes very well with Idlis.