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February 11, 2015

Easy Brinjal Gothsu/Kathirikai Gothsu Recipe For Idli,Pongal

Brinjal gothsu recipe

I am a big big fan of brinjal recipes.But Sendhil & Raksha are just opposite to me.So i make brinjal dishes only when my in-laws visit my place.This morning,i made this easy gothsu recipe learning from my MIL.Its a very easy,one pot brinjal gosthu recipe.In this method,u don’t need to roast & powder the spices as we do for Chidamabaram kathirikai gosthu.The procedure of this brinjal gravy is very similar to my MIL’s Thanjavur style tomato gosthu.We usually make this as a side dish for Idli.But recently i had tasted this with pongal too.It was yummy.Its a great recipe for bachelors & working women who look for easy side dish recipes.All u have to do is just chopping,sauting & pressure cooking,Tada! This gravy would be ready under 15 minutes.Just try once,u will come to knowHappy.My MIL makes it watery as we like it that way.Here i have made it slightly thick to suit pongal.Finally,the consistency is ur choice.Lets see how to make this yummy kathirikai/Brinjal gosthu recipe for idli and pongal.

Brinjal gothsu

Easy brinjal gosthu/Kathirikai gotsu recipe


Easy brinjal gosthu/Kathirikai gotsu recipe Easy brinjal gosthu recipe-Side dish for idli and pongal
 
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes
 


INGREDIENTS

  • Brinjal - 3 nos ( medium)
  • Small onions or big onion - 20 nos/1 no
  • Green chillies - 4 nos
  • Tomato - 1 no
  • Tamarind - small berry size ( Sundakkai alavu)
  • Moong dal - 1.5 tbsp
  • Turmeric powder – 1/8 tsp
  • Salt & water - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Curry leaves - few
  • Hing/asafetida - a big pinch
  • Idli/Dosa batter OR Rice flour - 1/2 tbsp/1.5 tsp 

Coriander leaves – to garnish

METHOD

  • Wash and chop the brinjal into small squares.Soak in water till use to prevent discoloration.Similarly chop the onions,green chillies finely.

  • Heat oil in a cooker base.Splutter mustard seeds,urad dal & chana dal.Then add the finely chopped onions,green chillies,curry leaves & hing.Saute till onion turns transparent.

Brinjal gothsu recipe

  • Now add the finely chopped tomato pieces & brinjal. Add some salt and saute till tomato turns mushy.Lastly add the tamarind extract and moong dal.Mix well.Add little turmeric powder,required salt and water.
Brinjal Gothsu

Kathirikai gothsu

  • Pressure cook in low flame for one whistle.After the steam is released,mash everything well.No problem if some dals are visible.Its enough if its just cooked & blossomed.Then add the idli/dosa batter or rice flour diluted in 1/4 cup of water.Mix well & allow the gravy to boil till it thickens lightly.Make it slightly thin if using for idli & thick for pongal.Garnish with lots of coriander leaves.Serve hot with idli or pongal.

Brinjal gothsu recipe

Enjoy !



Note

  • If u are serving for idli,add sesame oil/gingely oil while eating.It tastes great.
  • Add more chillies based on ur taste.
  • Tamarind should be very less.Its used just to remove the mild bitterness of brinjals ( we call it as “Kaaral” taste in Tamil)
  • This recipe is completely different from chidambaram gosthu.So it tastes mildy spicy and tangy.
  • Adding idli/dosa batter helps to thicken the gravy.U can also replace it with rice flour.
  • Garnishing with coriander leaves gives a nice smell.


Enjoy this yummy,easy brinjal gosthu with idli or pongal !

Kathirikai gothsu recipe

 



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9 comments :

  1. looks so delicious.. perfect with idli and pongal..

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  2. I made this today for breakfast and it was utterly delicious, can I use this recipe on my blog with your credits?

    ReplyDelete
  3. Thanks a lot for your feedback.Sure,pls go ahead :)

    ReplyDelete
  4. I prepared this 1 hour back. My roommates liked it. Very simple dish to prepare that is the best thing about this. I improvised it by adding little corrinder powder and pepper. I will try other dishes from this blog.

    ReplyDelete
  5. i still remember when training in Taj coromandel chennai.. i made it when chef natarajan asked me to make what i loved ... its been 27 yrs.. hence.. and i still miss my moms .. gothsu.. .. you recipe came so close to make me cry.. thanks..
    by the by.. iam still a chef... and i miss home style food i was soused to growing up.. because no one can do that.. and i dont have the time.. especially after after working 16 hrs everyday in a commercial kitchen... i eat subs, burgers.. knick knacks... but your recipe is great.... thx.. for taking me down the lane of nostalgia.

    ReplyDelete
    Replies
    1. Thanks a lot Sir.I am glad this recipe brought back your memories :)

      Delete

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