KATHRIKAI GOTHSU | BRINJAL GOTHSU - SIDE DISH FOR IDLI , DOSA

I got this recipe from my friend swarna ..She had learnt this from a chidambaram cook.I have tried this 3 times so far. The recipe for gothsu powder is so simple. We can make it once & store for weeks. I am a big fan of brinjal but my hubby hates it.The good thing about this recipe is my husband liked it a lot and gave approval to make it often . The consistency of this gothsu should be very thick like a paste but we love to have it in semi gravy consistency. So please make it as u like..It tastes the best when made with sambar onions.Use small onions only.. I heard this is the best accompaniment for ven pongal.But we had with idli .Please go through this post for more details about this chidambaram gothsu. I referred it for additional info .. For gothsu powder , i followed my friend’s recipe but i saw so many varieties adding methi & channa dal.Anyways it tasted great..Please have a look at the notes section too.. Do try and let me know how u like it ..
If u want to try kumbakonam style gotsu  , do refer this post.

INGREDIENTS

Brinjal – 4-5 nos (medium sized) Tamarind – Medium gooseberry size  ( adjust) Small onion – 15 nos Salt & water – As needed For gothsu powder ( to dry roast & powder) Coriander seeds – 1 tbsp Red chillies – 4-6  nos ( long variety) For large quantity (to grind n store) Corinader seeds - 1/4 cup Red chillies - 12-15 nos (long variety) To temper Cooking oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Hing – 1/8 tsp (optinal) Curry leaves – few ( pinched)

METHOD

Dry roast dhania & red chillies (1/2 tsp methi seeds – optional) in low flame for 2-3 mins till dhania starts to splutter. Make sure u dont burn them. Then grind them ( to a fine powder and set aside.. Please add the mentioned amount of red chillies while making gotsu powder because if u reduce the chillies , gotsu powder may taste bitter and it will spoil the taste of gotsu.In that case , add little red chilly powder an proceed. Cut brinjal into small pieces and keep in water..Cut small onions into cubes and set aside..Soak tamarind in little water.. Heat a kadai with oil and add mustard seeds, urad dal and curry leaves & hing.Now add the small onions and saute till it turns transparent.. Then add the finely chopped brinjal pieces..Add the required salt..Saute till it shrinks. Add water & cover cook the brinjal for sometime.. Add the tamarind extract and cover cook till the brinjal is cooked well. U should be able to mash the brinjal with ladle but still some pieces should be visible..Now add 2 tsp of gotsu powder , mix well. Add little water if necessary..Boil it for sometime. The gravy thickens.Adjust the water if u want in gravy consistency OR enjoy as it is !! Add coriander leaves for garnishing but it is not needed.. Enjoy with hot idlies / pongal adding sesame oil/ ghee..Sesame oil enhances the taste..For pongal , no need to add sesame oil..

NOTE

I’ve given the gothsu powder for larger amount which u can store n use. U can use 2 tsp of this powder for one time.. My friend told,  usually brinjal is burnt/ roasted in flame with skin and they mash it & add.But nowadays they follow this method.. If u feel the gravy is bitter , u can try adding more tamarind extract because the bitterness completely depends on the brinjal we use..

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