P.J.
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KATHIRIKAI GOTHSU |BRINJAL GOTHSU RECIPE
Gothsu is a South Indian recipe, used as a side dish for Idli | dosa | upma| pongal.
INGREDIENTS: SERVES 4
BRINJAL | EGGPLANT|KATHRIKKAI 1 (BIG VARIETY)
SHALLOTS |SMALL ONION 15
SESAME OIL 1 TBLSP
TAMARIND EXTRACT 1/2 CUP
SAMBAR POWDER
1/4 TSP
CHANNA DAL 1 TBLSP
DHANIYA 1 TBLSP
RED CHILLI 4-5
MUSTARD SEEDS 1/2 TSP
ASAFOETIDA A PINCH
CORIANDER LEAVES FEW
SALT AS NEEDED
METHOD:
• Roast the brinjal on open flame by applying oil on it. Pierce the brinjal with forkso that it will get cooked inside too.
• Roast it in a low flame. When done, immerse the brinjal in water.After 5 minutes, take it out and peel the skin of the brinjal.
• After peeling the skin, take a bowl of water and rinse the brinjal again to avoid too much of smoke smell coming out from it.
• Mash the brinjal here and there to ensure that there is not insects in it.
• If you want you can pulse in a mixer else you can mash it with hands. I put mine in a mixer to get a smooth texture.
• In a pan add little oil and add the channadal, dhaniya,and red chilli. Roast it till golden brown and when cool make it into a fine powder.
• Peel the skin of the onions and add oil in the pan and throw in the mustard seeds.
• Add the shallots and roast till they turn golden brown.
• Add the tamarind extract (taken from a goose berry sized tamarind) and add the sambar powder, salt, turmeric powder and asafoetida.
• Let this boil in a low flame for 5 to 7 minutes. Add the ground powder to this and allow this to boil for 5 minutes. You can add little water if the gravy is too thick.
• Add in the mashed brinjals and mix well. Add water to get the gothsu consistency.
• Let this boil for 3-4 minutes. Add a tsp of sesame oil in the last and garnish with coriander leaves.
• Serve hot with IDLY/DOSA/PONGAL/ARISI UPMA/CHAPPATI/VARIETY RICE.........
Source:Raman Kinetic Honda
