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.
Course Accompaniment, Breakfast, Dinner, Lunch, Side Dish
Cuisine Gluten Free, Indian, South Indian, Tamil Nadu, Vegan, Vegetarian
Servings 4People
Calories 103kcal
Equipment
Heavy-bottomed work or vessel with cover
Heavy ladle
Grinder
Ingredients
250gmsBrinjals(See Notes)
For Tempering
2tbspOil(Sesame Oil preferred)
1tspMustard Seeds
1/8tspAsafoetida(Omit for Gluten-free recipe)
A Few Curry Leaves
For Spice Powder
1/4tspOil
1tspChana Dal
1tspUdad Dal
2tspCoriander Seeds, Sabut Dhania
1/4tspFenugreek Seeds, Methi Seeds
2Bydagi Chillies(Replace with 1 Spicy Chilly; see Notes)
2Spicy Red Chillies
Other Ingredients
1tspThick Tamarind Pulp
1/4tspTurmeric 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.