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Gotsu

1 small to medium eggplant
1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked
1 large onion, chopped (if using little ones in a bag, about five)
2 ripe tomatoes, diced
6 hot green chilles, slit and cut into pieces
curry leaves
1 teaspoon mustard
1/2 teaspoon turmeric
garlic (optional)
salt to taste
3-4 tablespoons oil

Chop the eggplant into very tiny pieces. Heat oil, add mustard
seeds, when popping add curry leaves, chillies, onions and fry till
onions become transcluscent. Add tomatoes and eggplant and fry for
another five minutes. If using tamarind paste add a cup and half
of water, or pour equal quantity of extract from fresh pulp. Throw
in the turmeric, salt and garlic. Let it simmer for a while until
eggplant becomes really soft and is barely able to retain its shape.
Remove from heat.

Tomato-Onion Gotsu

More tomatoes can be substituted instead of the eggplant for a
tomato- onion gotsu. Add more chillies if necessary.

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