Kathirikai Gothsu / Brinjal Kothsu | South Indian Curry Recipes

Like most South-Indian homes, we almost never run out of dosa batter. But whenever it happens, a quick upma or pongal is my saviour. Ven Pongal is best had with Coconut chutney. I was in this assumption until one of my friends told me what he was having for breakfast. Ven Pongal with Kathirikai kothsu. It was a new combination which I have not tasted before. I had been wanting to ask his wife how she made the gothsu, but never got a chance to ask. So I set out to make it myself one fine day. 


Serves – 3-4
Eggplant – 1 large – cut into 1/2 inch cubes
Onions – 1/2 cup -chopped
Ripe Tomato – 1 small – chopped
Tamarind – size of half a lime – soaked in 1 cup warm water
Turmeric powder – 1/4 tsp
Salt – to taste
Water – 2-3 cups
Oil – 2 tsp
Mustard seeds – 1 tsp
Urad dhal – 1/2 tsp
Spice mix
Dry red chillies – 3 big
Coriander seeds – 2 tsp
Cumin seeds – 1/2 tsp
Fenugreek seeds – a pinch


Heat a few drops of oil and roast the ingredients under spice mix for a couple of minutes. Allow to cool and make a fine powder in a mixie. Extract thick juice from tamarind. Heat 2 tsp of oil in a wide pan and add the mustard seeds and urad dhal. When the mustard splutters add the onions and fry for a minute. Add the chopped tomato and eggplant and saute for a couple of minutes. Add the tamarind juice, turmeric, salt and 2 cups of water. Cover and cook until the eggplant is cooked through and mushy, about 12-15 minutes in med-high heat. Stir occasionally while cooking. When the eggplant is fully cooked and most of the water is evaporated, mash it well with the back of the ladle/wooden spoon. An old fashioned mathu would work perfectly in this case. Add the remaining water and the spice powder. Allow to come to a boil and then simmer for 2 minutes. Remove from heat and serve for idli/dosa/pongal.

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