Home / Recipes / Chidambaram Kathirikai / Brinjal Gothsu

Photo of Chidambaram Kathirikai / Brinjal Gothsu by Subhashni Venkatesh at BetterButter
5246
56
4.7(3)
0

Chidambaram Kathirikai / Brinjal Gothsu

May-18-2016
Subhashni Venkatesh
15 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Chidambaram Kathirikai / Brinjal Gothsu RECIPE

As Tirunelveli is for halwa, Manaparai for murukku, Madurai for jiggirthanda, Chidambaram's Kathirikkai / Brinjal Gothsu is very famous and tasty. It is given along with Sambha rice in Lord nataraja Temple and there onions are not added. But in hotels and feasts small onions are added and this side dish is really mouth watering, spicy and flavourful that can be had with anything.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Side Dishes
  • Vegan

Ingredients Serving: 3

  1. Brinjals / Kathirikai 7 or 8 thinly sliced after washing and removing stem
  2. Baby Onions / Chinna Vengayam 10 (peel off the skin & Chop them each in to 2 or 3 pieces)
  3. Tamarind juice squeezed out from a lemon size tamarind 3 cups
  4. Salt to taste
  5. Turmeric powder 1/4 tea spoon
  6. Oil 4 tbsp
  7. Mustard seeds, urad dal and curry leaves for seasoning
  8. Jagerry a gooseberry size
  9. Asafoetida / Hing powder 1/2 tea spoon
  10. For Spice Powder:
  11. Coriander seeds 5 teaspoons
  12. Bengal gram / Chana dal 2 teaspoons
  13. Urad dal 2 teaspoon
  14. Pepper 1 teaspoon
  15. Cumin seeds 1/2 teaspoon
  16. Red chillies 5 or 6
  17. Fenugreek seeds 1/2 teaspoon

Instructions

  1. Dry roast all the items given under For Spice powder separately to golden brown and powder them together to coarse powder and keep aside.
  2. Heat a heavy bottomed pan with oil. Fry the brinjals till they become dull and light brown in colour. Now put sliced Onions to the pan, fry for 2 minutes more. Now add salt, asafoetida, some curry leaves and turmeric powder, mix well.
  3. Pour the tamarind juice in to it. When they start boiling and brinjals are cooked well, with a masher or ladle just mash the brinjals well. Add jagerry too.
  4. When the gravy gets thickened add the spice powder and mix well. Boil the stuff till the oil separates. Do the seasoning with mustard seeds, urad dal and curry leaves.

Reviews (3)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Sunil Gudla
Jan-25-2017
Sunil Gudla   Jan-25-2017

Looks delicious tastes awesome thanks for the recipe

Bindiya Sharma
Jun-23-2016
Bindiya Sharma   Jun-23-2016

oh wow..so delicious!

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE