Brinjal Gothsu, also known as Kathirikai Gothsu, is a traditional South Indian side dish or accompaniment that is typically served with Ven Pongal, Idli, Dosa, or even plain steamed rice. Brinjal Gothsu with Pongal is an ever-favourite combination. Gothsu originates from the Tamil Nadu region of India and is well-loved for its tangy and slightly spicy flavours. The main ingredient of Brinjal Gothsu is brinjal, which is also known as eggplant or aubergine in some regions.
Gothsu or Gotsu is known for its unique combination of tangy, spicy, and mildly sweet flavours. The dish typically includes brinjals (eggplants) as the main ingredient, but sometimes other vegetables like pumpkin, potato or drumstick may also be added to enhance the taste and texture.
Gothsu is widely popular in Tamil Nadu, and each family has its own style of making it. Gothsu is often served at Weddings, during breakfast. This recipe is popularly known as Kalyana Gothsu. Similarly, there is a Gothsu variety made in Chidambaram, a popular place in Tamil Nadu and that variety of Gothsu is called Chidambaram Gothsu.
The recipe I am sharing is the one I have grown up eating. It’s one of my favourite recipes from my mom’s kitchen. It is a mix of Chidambaram Gothsu and traditional brinjal gothsu with her own twist.
More about Kathirikai Gothsu
Brinjal recipes are often underrated. I personally love making recipes with small and delicious brinjal. The hero of this Gothsu is the small, green brinjal variety. Diced into small pieces, these brinjal pieces soak up all the delightful flavours of the dish, making each mouthful a burst of goodness.
Accompanying the brinjal are finely chopped onions, tomatoes, and green chillies, bringing a delightful combination of sweetness and spice. The tanginess that defines Brinjal Gothsu is derived from the addition of tamarind pulp, which adds a zesty punch that is simply irresistible.
The spice blend used in Brinjal Gothsu is where the magic truly happens. A combination of roasted coriander seeds, chana dal, and dried red chillies, create a balance of flavours that elevate this Gothsu. The lovely aroma filling the kitchen during this preparation is an experience.
A touch of jaggery is added to balance the tanginess, providing a delicate sweetness that complements the tamarind beautifully. This combination of sweet and sour flavours creates a symphony of taste that dances on your taste buds.
Finally, the addition of moong dal gives a nice texture and makes the gothsu recipe filling and wholesome.
Why you will love this Kathirikai Gothsu
Brinjal Gothsu is different from the usual sambar and chutney that is served with South Indian Tiffin items.
This Gotsu is a one-pot dish, making the preparation simple and quick.
Brinjal Gothsu is made with wholesome ingredients like brinjal, onion, tomato and moong dal. This makes it a filling and nutritious addition to meals.
Despite its rich and complex flavours, this Gothsu recipe is relatively simple to prepare. This makes it accessible to cooks of all levels and encourages people to try making it at home.
Which variety of brinjal can be used to make Gothsu
To make Brinjal Gothsu, you can use any variety of brinjal (eggplant) that is available to you. However, in South Indian cuisine, certain varieties of brinjal are more commonly used for making Gothsu due to their flavour and texture. The most popular variety of brinjal for making Gothsu is the Indian Round Brinjal.
These brinjals are small, round, and green in colour. They have a slightly sweet taste and a tender texture, making them ideal for making Gothsu. Their size and shape allow them to cook evenly and blend well with the tamarind-based gravy.
That said, if green brinjals are unavailable, you can still use other brinjal varieties, such as the small purple ones or the long slender ones. Just make sure to cut them into small pieces for uniform cooking and flavour distribution in the Gothsu.
Ultimately, the choice of brinjal may slightly affect the taste and texture of the dish, but you can adapt the recipe to suit the variety you have on hand. The key to a delicious Brinjal Gothsu is the balance of spices, tamarind, and the cooking process.
How to make Brinjal Gothsu
Extract 1 cup tamarind juice from amla-size tamarind and keep it ready.
Wash and soak 3 tbsp yellow moong dal (split moong dal) in enough water.
Dry roast coriander seeds, chana dal, and red chillies on a low flame till a nice aroma comes. The ingredients should have turned golden brown. Switch off. Let them cool, and grind them into a powder.
Add sesame oil to a pressure cooker. Once hot, add mustard seeds, urad dal, and asafoetida. Add onion, green chilli, and curry leaves once the dal turns golden brown. Saute for 2 minutes.
Add tomato. Mix together and let it cook for a minute. Add chopped brinjal, salt and turmeric powder. Combine together.
Add the tamarind juice and let the mixture cook together for 5 minutes.
Add the moong dal. Make sure the entire mixture is covered with liquid. If not, add little water.
Add a pinch of jaggery and the freshly ground spice powder.
Close and cook for 2 whistles on medium flame. Let the pressure release naturally.
Open, give a mix and garnish with coriander leaves.
Serve this delicious, One-Pot Brinjal Gothsu with Pongal, Idli, and Dosa.
Best ways to serve Kathirikai Gothsu
Brinjal Gothsu tastes best when served with Ven Pongal, a traditional South Indian rice and lentil dish. Serve a ladleful of gothsu on the side or drizzle it over the pongal for an extra burst of flavour.
Brinjal Gothsu pairs wonderfully with soft idlis or crispy dosas. Serve a generous amount of the gothsu on the side of the idli or dosa and enjoy the combination of flavours.
You can serve this Gothsu with Plain rice too. It makes for a satisfying and comforting meal, especially when accompanied by some papadum or pickle.
Brinjal Gothsu can be paired with Arisi Upma, for a delightful and wholesome breakfast or brunch option.
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Brinjal Gothsu | Kathirikai Gothsu
Ingredients
- 400 grams Brinjal
- 2 tbsp Sesame Oil
- 1 Onion
- 1 Tomato
- Tamarind amla size
- 3 tbsp Split Yellow Moong Dal
- 1 tsp Mustard Seeds
- 1 tsp Urad dal
- Asafoetida
- few Curry leaves
- 1 Green Chilli
- Salt as needed
- 1/2 tsp Turmeric Powder
- 1 tsp Jaggery optional
- few Coriander Leaves
For the spice powder
- 3 Red Chillies
- 1 & 1/2 tsp Coriander Leaves
- 1 tsp Chana Dal
Instructions
To make the spice powder
- Dry roast coriander seeds, chana dal, and red chillies on a low flame till a nice aroma comes. The ingredients should have turned golden brown. Switch off. Let them cool, and grind them into a powder.
Preparation
- Extract 1 cup tamarind juice from amla-size tamarind and keep it ready.
- Wash and soak 3 tbsp yellow moong dal (split moong dal) in enough water.
Make the Brinjal Gothsu
- Add sesame oil to a pressure cooker. Once hot, add mustard seeds, urad dal, and asafoetida. Once the urad dal turns golden brown, add onion, green chilli, and curry leaves. Saute for 2 minutes.
- Add tomato. Mix together and let it cook for a minute. Add chopped brinjal, salt and turmeric powder. Combine together.
- Add the tamarind juice and let it boil. Let the mixture cook together for 5 minutes.
- Add the moong dal. Make sure the entire mixture is covered with liquid. If not, add little water.
- Add jaggery and the freshly ground spice powder.
- Close and cook for 2 whistles on medium flame. Let the pressure release naturally. Open, give a mix and garnish with coriander leaves.
- Serve this delicious, One-Pot Brinjal Gothsu with Pongal, Idli, and Dosa.