Kathrikkai Gothsu | Chidambaram Kathrikkai Gothsu | Brinjal Gothsu | Easy Sidedish for Pongal Idli Dosai

Another wonderful recipe prepared using Brinjal/Eggplant/Aubergine. S is not a big fan of brinjal. There are very few recipes he likes it with Brinjal and this Gothsu is one of them. Have never seen Amma & Paatti referring this as Gothsu it is always Kathrikkai Gochchu at home 😬 More casual way of referring this dish. While most of the recipes that you find online nowadays talks about preparing a separate Spice Powder for this recipe Amma/Paatti always prepare it with Sambar Powder and sometimes with plain Chilli Powder too. I know this might not be the authentic way of preparing Gothsu but have grown up eating this version. This tastes delicious too 😊

When preparing Gothsu as a sidedish to Arisi Upma or Pongal they never add Moongdal to the gravy. When preparing Gothsu for Idli or Dosai they add some pressure cooked Moongdal. The recipe that am sharing today is with Moongdal. If you don’t want to add Daal to the gravy then skip it.

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Kathrikkai Gothsu

Gothsu is an easy to make side dish for Idli, Pongal or Dosai. Another wonderful recipe using Brinjal. Even if you are not a fan of Brinjal you will love this tangy gravy.

Course

breakfast

Cuisine

tamilnadu

Keyword

Brinjal

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 large eggplant or 5-6 Indian Brinjals
• 1 onion
• 1 tomato
• 1 Teaspoon Saambar Powder if you don't have Saambar Powder add Chilli Powder instead. According to your spice preference add the powder
• 1/2 teaspoon Hing/Perungayam
• 1 teaspoon salt
• 1 cup Thick Tamarind Pulp
• 1 teaspoon Jaggery Powder
• 1 teaspoon Coriander Powder
• 2 tablespoon sesame oil
• 1/2 teaspoon finely chopped ginger
• 1 green chilli
• 1/4 cup Pressure Cooked Moongdal
• 1 teaspoon Mustard Seeds
• Few Curry leaves

Course breakfast Cuisine tamilnadu Keyword Brinjal Prep Time 5 minutes Cook Time 20 minutes Servings people Ingredients 1 large eggplant or 5-6 Indian Brinjals 1 onion 1 tomato 1 Teaspoon Saambar Powder if you don't have Saambar Powder add Chilli Powder instead. According to your spice preference add the powder 1/2 teaspoon Hing/Perungayam 1 teaspoon salt 1 cup Thick Tamarind Pulp 1 teaspoon Jaggery Powder 1 teaspoon Coriander Powder 2 tablespoon sesame oil 1/2 teaspoon finely chopped ginger 1 green chilli 1/4 cup Pressure Cooked Moongdal 1 teaspoon Mustard Seeds Few Curry leaves

Instructions

1. In a pan heat a tablespoon of Sesame Oil
2. Add finely chopped eggplant pieces and saute them for 4 to 5 minutes

   
3. Once the eggplant pieces turn slight brown in color and the skin becomes soft remove them from pan
4. Heat remaining oil in a frying pan and add Mustard Seeds. If you have fresh curry leaves do add them now
5. Add chopped ginger, slit green and finely chopped onions, tomatoes
6. In a medium flame keep sauteing until onions become translucent and tomatoes are slightly mushy
7. Now add the eggplant, salt, saambar powder, hing, corainder powder. You don't need turmeric powder for this recipe. Roasting the spices well along with veggies gives that lovely brown color to the Gothsu

   
8. Mix everything well together. Let the spices get thorougly mixed with veggies
9. Later add Tamarind Pulp and let the mixture boil for 3-4 minutes. Optionally you can add jaggery powder at this stage and serve Gothsu as it is. If you want the Gothsu to be slightly thicker you can add little rice flour mixed with water paste.

   
10. If you have pressure cooked daal then add the moongdal at this stage. Use a potato masher or using a back of a spatula mash everything well

    
11. Add 1/2 cup water (extra if needed)depending on your preferred consistency. Adjust salt and let the whole mixture boil again for 3 to 4 minutes
12. At last add jaggery powder, mix it well and turn off the heat
13. Delicious Kathrikai Gothsu is ready to be served with Idli/Dosai/Pongal