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5 from 1 vote

Eggplant-Green-Pepper Gotsu

Eggplant-Green-Pepper Gotsu:
Course: Dal
Cuisine: Indian


  • 1 cup mung lentils , cooked until soft.
  • 1 medium eggplant , cubed in a small dice (about 1 1/2 cm square)
  • 1 large green pepper , also diced to the same size as eggplant pieces
  • 1 large tomato or two medium ones , diced
  • 1 onion , diced
  • 1 tbsp ginger
  • 1 tbsp rasam powder (recipe follows, but you could use store-bought)
  • 1 tbsp canola or other vegetable oil
  • 1 tsp mustard seeds
  • Salt to taste
  • 1 tbsp coriander leaves , chopped


  • Put the eggplants and pepper in a microwave-safe container and cook for five minutes on high for about 5 minutes or until the eggplant is tender.
  • Heat oil in a saucepan. Add the mustard seeds and when they crackle add the onion and saute for about 2 minutes.
  • Add the ginger and stir.
  • Add tomatoes and cook until they start to break up.
  • Add the cooked vegetables, moong dal, and rasam powder. Stir thoroughly.
  • Cook on medium heat for about 10 minutes until the flavors merge and the vegetables are very tender.
  • Add salt to taste. Serve hot with the Vegan Venn Pongal.