Kathirikai Gothsu Recipe - South Indian Style Spicy and Tangy Eggplant Curry
A delicious tangy brinjal gravy recipe which pairs well with many South Indian breakfast items is a must try. Replace the coconut chutney and serve this yummy dish with ven pongal, idli, dosa or upma.In association with SS Pandian (SSP Asafoetida)
Kathirikai Gothsu Recipe is a tangy gravy preparation of brinjal/eggplant that is cooked soft with the least amount of spices. Sambar powder is added which makes this recipe mouthwatering.
To balance the spicy flavours we have added a little bit of jaggery as well. The Onions, curry leaves, tamarind bring out the flavors of this wonderful dish that is traditionally served along with Ven Pongal.
Kathirikai Gothsu is made in many different ways across South India. Many people roast the brinjal until it is charred and then use it in the gothsu. Many fry the brinjal in oil and then use it. This is a simpler yet as tasty version of the Kathirikai Gothsu. There are a few recipes, that I never tweak and this is one of them - my mothers way of cooking it.
if you like this recipe, here are a few more Eggplant Recipes that you can make in your kitchen:
- 1 Brinjal (Baingan / Eggplant) , diced
- 10 Pearl onions (Sambar Onions) , quatered
- 2 Tomatoes , quartered
- 1 inch Ginger , finely chopped
- 1/2 cup Tamarind Water
- 1 teaspoon Sambar Powder
- 1/4 teaspoon SSP Asafoetida (Hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Jaggery
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1 tablespoon Gingelly oil
- Salt , to taste
- Coriander (Dhania) Leaves , for garnish
How to make Kathirikai Gothsu Recipe - South Indian Style Spicy and Tangy Eggplant Curry
To begin making Kathirikai Gothsu Recipe, into a preheated pressure cooker add gingelly oil.Once the oil is hot, add mustard seeds and allow it to crackle.
After the mustard seeds crackle, add the asafoetida, curry leaves, sambar onions and ginger and saute till onions soften a little.
Once done add in the diced eggplant, tomatoes, tamarind water, turmeric powder, a pinch of asafoetida, sambar powder, salt to taste, jaggery and quarter cup of water. Stir to combine all the ingredients.
Close the pressure cooker with its lid and pressure cook for 3 to 4 whistles. After 4 whistles turn off the heat and let the pressure release naturally.
After the pressure has released, open the lid and stir in the freshly chopped coriander leaves.
Transfer the Kathirikai Gothsu to a serving bowl and serve hot.
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