Name: Brinjal Gothsu recipe by Radha Natarajan at BetterButter
Prep time: 7 min
Cook time: 10 min
Total time: 17 min
Yield: 4
Ingredients: 4 nos medium sized purple eggplants ( you can also use one big brinjal that is available nowadays , much easier too); 1 small tomato chopped into fine pieces. ( optional ); 1 small berry sized tamrind Salt to taste.; Salt to taste.; 1/2 tsp turmeric powder; Pinch of asafoetida powder .; Pinch of jaggery powdered; Chopped coriander leaves for garnishing.; FOR THE GOTHSU SPICE POWDER ..... 3 tbsp Coriander seeds; 2 tbsp chana dal; 6 Long red dry chillis; Pinch of asafoetida powder; 1/2 tsp jeeragam/cumin seeds; 1/4 tsp whole black pepper corns; 1/4 tsp fenugreek seeds/methi seeds; FOR TEMPERING 1 Tbsp Sesame oil; 1/4 tsp mustard seeds; Sprigs of curry leaves

ABOUT Brinjal Gothsu RECIPE

Kattarikai Gothsu or Brinjal Gravy cooked in a spicy tamrind sauce is a most tasty popular accompaniment for Pongal. This humble dish has a history of more than 1000 years as it is associated with the Temple town of Chidambaram the abode of Lord Nataraja . The priests of the temple known as Deekshitars offer this brinjal gothsu with Samba saadham , a spicy rice offering made of pepper and cumin. Hence this dish is also known as Chidambaram Gothsu. Onions are not used when this is offered as Neivediyam to the Gods.

Ingredients Serving: 4

4 nos medium sized purple eggplants ( you can also use one big brinjal that is available nowadays , much easier too)
1 small tomato chopped into fine pieces. ( optional )
1 small berry sized tamrind Salt to taste.
Salt to taste.
1/2 tsp turmeric powder
Pinch of asafoetida powder .
Pinch of jaggery powdered
Chopped coriander leaves for garnishing.
FOR THE GOTHSU SPICE POWDER ..... 3 tbsp Coriander seeds
2 tbsp chana dal
6 Long red dry chillis
Pinch of asafoetida powder
1/2 tsp jeeragam/cumin seeds
1/4 tsp whole black pepper corns
1/4 tsp fenugreek seeds/methi seeds
FOR TEMPERING 1 Tbsp Sesame oil
1/4 tsp mustard seeds
Sprigs of curry leaves

Instructions

( The above ingredients to be roasted and ground to powder, will give around 1/2 cup of powder, use around 2 1/2 tbsp of this, depending on how spicy you like and save the rest in the fridge for one more time ! )
Wash and wipe dry the eggplants well. Smear some oil all over the eggplants and grill them o the gas flame till charred dark or in a separate grill oven.
Be sure to turn the eggplants all over the flame to char evenly.
Keep aside when roasted evenly and dark.Let it cool before you peel and extract the pulp.
In a deep pan, put some oil and heat well.
Roast all the ingredients under spice powder and then remove when a fine aroma of roasted ingredients emanates
add the asafoetida too while roasting.
Powder all the roasted and cooled ingredients and keep aside.
Peel off the charred skin of the roasted eggplants and mash them lightly to slightly puree them but not too much. Use the back of the ladle to mash them while still warm.
In a heated pan, add some oil, prepare the tempering of mustard seeds, add the chopped tomatoes, let it cook for couple of minutes,
add the extracted tamarind water, add the semi pureed roasted brinjal, turmeric powder, pinch of asafoetida powder, salt, and the spice powder around 2 1/2 tbsp for Gothsu
Let it come to a boil till the raw smell of the tamrind leaves and you get a gothsu aroma.
When the gothsu gravy thickens a bit, you can remove from the gas and add the chopped coriander leaves and sprigs of curry leaves.
Serve hot with Pongal. Idlis, dosas.

Similar Recipes