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CHIDAMBARAM GOTHSU | BRINJAL/KATHIRIKKAAI|EGGPLANT GOTHSU


This Chidambaram gothsu /Brinjal gothsu கத்திரிக்காய் கொத்சு  is my all time favourite sidedish for idly. Actually I tasted this mostly in marriages only. Because my mom and mil’s recipe for kathirikaai gothsu is different.Also in home cooking we won't use this much oil  for gothsu, but the professional cook’s gothsu will be having more oil, & of course very tasty J
I just tried to replicate the gothsu like that which we used to eat in marriages and got almost same of that taste and texture. I am really very happy with that outcome.

In most of our marriages this chidambaram gothsu will be there as side dish for idly either for dinner or breakfast without fail.
Now let's move on to the recipe.   


VIDEO RECIPE:



CHIDAMBARAM GOTHSU
RECIPE TYPE: SIDE DISH | CUISINE:SOUTH INDIAN |
SERVES:3 PERSONS |PREPARATION TIME:5 Min| COOKING TIME:20 TO 25 Min

INGREDIENTS:
Kathirikkaai/Brinjal/Egg plant      3 medium size
Onion                                             1
Tamarind                                        A small goose berry size
Salt                                                 As per your taste
Powdered Jaggery                          1 tbls
To make the gothsu powder
Red chillies                                     6 or 7
Coriander seeds                              1 tbls
Fenugreekseeds                              ½ tsp
For tempering
Sesame oil/Gingelly oil                    2 tbls
Mustard seeds                                   1 tsp
Urad dhal                                          1 tbls
Channa dhal                                      1 tbls
Curry leaves                                      few                        

*tbls: Table spoon ||tsp: Teaspoon


METHOD:
Keep all the ingredients ready.

Dry roast the red chillies , coriander seeds and fenugreek seeds till golden brown. Let it cool and grind them together as fine powder.


Roast the brinjal in direct fire in low flame for few minutes.ie., until the skin becomes brown coloured and soft. Then wash and cut them into small pieces. This step is just to get a little smoky flavour in our gothsu.

In a heavy bottomed kadai add oil. Once it becomes hot add mustard seeds and let it splutter, the add urad dhal channa dhal.
Then add curry leaves, onions and saute until onion becomes translucent.
Then add the chopped /mashed brinjals and saute well. Add salt and tamarind juice .Close the lid and let it cook.







Once it cooked, add the ground powder and mix well. Add little water and let it boil.

Once it becomes thick and raw smell of the powder goes, add jaggery and mix well. Let it boil for 2 or 3 mins and switch off the stove. 

Add 1 tbls of gingelly oil on top if required.


NOTES:

  • ·        I have roasted the brinjal just for few minutes, to avoid over smoky flavour. U can roast well on direct fire and peel off the skin and mash.
  • ·        While adding the powder if u feel that the brinjal are not mixing well you can mash them with back of the laddle or use maththu as I did.
  • ·        Use of shallots gives good taste and flavour. You can use finely chopped big onions also.







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