Kathirikai Gothsu is a popular accompaniment for Ven Pongal in Tamil Nadu, though this tangy and mildly spicy brinjal mash can be served as a side to Idli and Dosa as well.
Kathirikai Gothsu involves frying brinjal pieces and then cooking them covered till they become soft. Then add the freshly ground masala powder (sambar powder will also do in a pinch), tamarind pulp and some water, and cook for a few minutes. That’s all that is needed to make this delicious dish. Serve it with gooey, hot, ghee-laden Ven Pongal and you have a chance to gladden the sullenest of hearts. 🙂 Of course, this Brinjal Gojju is a great side-dish for Idli and Dosa as well.
In a brinjal-loving family like mine, this dish is a very welcome addition to our repertoire of brinjal dishes.
What You Need To Make a Perfect Kathirikai Gothsu?
- Use the small purple brinjals or then the long ones. I would not recommend that you make this with the large eggplant (Bharta Baingan).
- Freshly made masala powder is what gives its wonderful flavour and aroma. Do try and make the spice powder afresh each time you make this dish. As an alternative, you can use sambar masala as well.
- Do not stint on the oil when you fry the brinjal pieces as the pieces need to fry well and then cook in steam to be properly mashable.
- I used a mix of bydagi and spicy red chillies to get the lovely colour. If you omit the bydagi chillies, then the Kathirikai Gothsu tends to be brownish from the tamarind but just as delicious.
- This is a vegan dish. If you are using compounded hing or asafoetida, omit it from the dish to make it gluten-free.
I would recommend that you buy pure (uncompounded) asafoetida and use that in dishes that call for asafoetida. This is simply because asafoetida greatly helps digestion and is an excellent anti-oxidant.
Other Brinjal or Eggplant Based Recipes
- Vankaya Perugu Pachadi | Baingan Ka Raita | Kathirikai Thayir Pachadi
- Vankaya Nilava Pachadi | Andhra Brinjal Pickle | Baingan ka Achar
- Gutti Vankaya Menthi Kharam Kura: Andhra Stuffed Baby Brinjals
How to Make Kathirikai Gothsu | Brinjal Gojju
- Making the Spice Powder
- To a small heavy-bottomed kadhai orpan, add 1/4 tsp oil.
- Add 1 tsp chana dal and stir-fry till it just starts to brown.
- Next, add 1 tsp udad dal and 1/4 tsp methi seeds.
- Stir-fry till the dals are golden brown.
- Now add 2 tsp coriander seeds, 2 bydagi chillies and 2 spicy red chillies. I add the bydagi chillies for colour. You can replace them with 1 more spicy red chilly.
- Stir-fry till the coriander seeds start to change colour.
- Transfer the mix to a plate and let it cool.
- After the fried mix has cooled down, grind it to a fine powder.
- Cooking the Brinjal
- Chop 250 gm brinjals into 2″ pieces. I used the small brinjals and so just quartered them.
- Keep the brinjal pieces submerged in salt water till you are ready to use them. This prevents the brinjal from darkening.
- When you are ready to start, drain all water from the brinjals.
- In a heavy bottomed vessel, over medium flame, heat 2 tbsp oil.
- Add 1 tsp mustard seeds and wait till they start to crackle.
- When the mustard seeds splutter, add a few curry leaves and 1/8 tsp asafoetida (2 healthy pinches) to the oil.
- Stir-fry for a few seconds.
- Now add the brinjal pieces and fry for 5 to 7 minutes till they soften and just start to brown at the edges.
- Add 1/2 tsp salt and mix well.
- Cover and cook the brinjal pieces till they are soft.
- Using a heavy ladle or masher, mash the brinjal pieces.
- Now add 1/2 tsp turmeric and 1.5 tsp thick tamarind pulp to the mashed brinjal, and mix well.
- Next, add the spice powder and mix well.
- Finally, add 1/2 cup water to the brinjal and cook the mix till it thickens.
- Take off the heat.
- Cover the Kathirikai Gothsu and set aside for 10 minutes.
- Serving Suggestions
Serve Kathirikai Gothsu with hot Ven Pongal, Idli, or Dosa.
Recipe for Kathirikai Gojju | Brinjal Gojju (Vegan Recipe)
Kathirikai Gothsu | Brinjal Gojju
This Pongal (Sankranti) season, when you make Ven Pongal do make this spicy and tangy Kathirikai Gothsu as well. It pairs very well with Khara Pongal as also with Idli and Dosa.I also serve this mildly spicy, vegan mashed Brinjal dish with curd rice. You can also make this gluten-free by leaving out the asafoetida in the tempering.
Equipment
- Heavy-bottomed work or vessel with cover
- Heavy ladle
- Grinder
Ingredients
- 250 gms Brinjals (See Notes)
For Tempering
- 2 tbsp Oil (Sesame Oil preferred)
- 1 tsp Mustard Seeds
- 1/8 tsp Asafoetida (Omit for Gluten-free recipe)
- A Few Curry Leaves
For Spice Powder
- 1/4 tsp Oil
- 1 tsp Chana Dal
- 1 tsp Udad Dal
- 2 tsp Coriander Seeds, Sabut Dhania
- 1/4 tsp Fenugreek Seeds, Methi Seeds
- 2 Bydagi Chillies (Replace with 1 Spicy Chilly; see Notes)
- 2 Spicy Red Chillies
Other Ingredients
- 1 tsp Thick Tamarind Pulp
- 1/4 tsp Turmeric Powder
- Salt to Taste
Instructions
Making the Spice Powder
- To a small heavy-bottomed kadhai orpan, add 1/4 tsp oil.
- Add 1 tsp chana dal and stir-fry till it just starts to brown.
- Next, add 1 tsp udad dal and 1/4 tsp methi seeds and stir-fry till the dals are golden brown..
- Now add 2 tsp coriander seeds, 2 bydagi chillies and 2 spicy red chillies. I add the bydagi chillies for colour. You can replace them with 1 more spicy red chilly.
- Stir-fry till the coriander seeds start to change colour.
- Transfer the mix to a plate and let it cool.
- After the fried mix has cooled down, grind it to a fine powder.
Cooking the Brinjal
- Chop 250 gm brinjals into 2″ pieces. I used the small brinjals and so just quartered them.
- Keep the brinjal pieces submerged in salt water till you are ready to use them. This prevents the brinjal from darkening.
- In a heavy bottomed vessel, over medium flame, heat 2 tbsp oil.
- Add 1 tsp mustard seeds and wait till they start to crackle.
- In the meantime, drain all water from the brinjals.
- When the mustard seeds splutter, add a few curry leaves and 1/8 tsp asafoetida (2 healthy pinches) to the oil.
- Stir-fry for a few seconds.
- Now add the brinjal pieces and fry for 5 to 7 minutes till they soften and just start to brown at the edges.
- Add 1/2 tsp salt and mix well.
- Cover and cook the brinjal pieces till they are soft.
- Using a heavy ladle or masher, break up the brinjal pieces so that they a lightly mashed.
Making the Kathirikai Gothsu
- To the mashed brinjal, add 1/4 tsp turmeric and 1.5 tsp thick tamarind pulp to the mashed brinjal, and mix well.
- Next, add the spice powder and mix well.
- Finally, add 1/2 cup water to the brinjal and cook the mix till it thickens.
- Take off the heat. Cover the Kathirikai Gothsu and set aside for 10 minutes.
Serving Suggestions
- Serve hot Kathirikai Gothsu with Ven Pongal, Idli, or Dosa.
Notes
- Use baby brinjals or the long purple brinjals. I avoid using bharta baingan for this dish as it is too mushy.
- I add the bydagi chillies for colour. You can replace them with 1 more spicy red chilly.
Nutrition
Calories: 103 kcalCarbohydrates: 8 gProtein: 2 gFat: 8 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 5 gTrans Fat: 1 gSodium: 148 mgPotassium: 187 mgFiber: 3 gSugar: 4 gVitamin A: 242 IUVitamin C: 52 mgCalcium: 31 mgIron: 1 mg
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