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Brinjal Gothsu | Kathirikai Gothsu Recipe For Pongal

Gayathri Vijayakumar
Brinjal Gothsu, also known as Kathirikai Gothsu or Eggplant Gothsu, is a traditional South Indian side dish or accompaniment that is typically served with Ven Pongal, Idli, Dosa, or even plain steamed rice. It is well-loved for its tangy and slightly spicy flavours.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Indian
Servings 4 people

Ingredients
  

  • 400 grams Brinjal
  • 2 tablespoon Sesame Oil
  • 1 Onion
  • 1 Tomato
  • Tamarind amla size
  • 3 tablespoon Split Yellow Moong Dal
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad dal
  • Asafoetida
  • few Curry leaves
  • 1 Green Chilli
  • Salt as needed
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Jaggery optional
  • few Coriander Leaves

For the spice powder

  • 3 Red Chillies
  • 1 & ½ teaspoon Coriander Seeds
  • 1 teaspoon 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 tablespoon 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.

Notes

You can use any oil of your choice. Sesame oil gives an enhanced taste. 
Soaking the moong dal in water helps in cooking the dal better. It is an optional step but highly recommended. 
The freshly made spice powder gives a wonderful taste and flavour to this gothsu. If you cannot make the powder, add red chilli powder, coriander powder or sambar powder. 
The gothsu should be in semi-thick consistency. Do not add too much water while cooking. If the gothsu becomes watery, cook for a few minutes on medium flame till it reaches the right consistency. 
Select fresh and firm brinjals for the best taste and texture. Wash the brinjals thoroughly and chop them into small pieces. You can soak the chopped pieces in water with a little salt to prevent them from turning brown.
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