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Kathirikkai Gothsu | Eggplant / Brinjal Gothsu
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5 from 10 votes

Kathirikkai Gothsu | Eggplant / Brinjal Gothsu

The best side dish to serve with Ven Pongal is this Kathirikkai Gothsu | Eggplant / Brinjal Gothsu. Serve it not just with Ven Pongal but also with Idli or Dosai and enjoy.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 4 Servings

Ingredients

  • Eggplant / Kathirikkai long or small - 3 cups (chopped into ½ inch pieces)
  • Onion - 1 medium chopped
  • Tomato - 2 chopped
  • Green chilies – 2 chopped
  • Tamarind – tiny marble size soaked in 2 cups of water
  • Sambhar powder – 1 tbsp
  • Payatham paruppu / Moong dal – ⅓ cup
  • Jaggery – 1 tbsp
  • Salt – to taste
  • Cilantro – to garnish

For seasoning –

  • Gingelly oil or any cooking oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Ullutham paruppu – 2 tsp
  • Kadalai paruppu – 1 tsp
  • Curry leaves – few
  • Asafetida – a pinch

Instructions

  • Soak the tamarind in about 2 cups of hot water and extract the juice.
  • Wash and cook the payatham paruppu / Moong dal with enough water and pinch of turmeric powder until soft. Keep it aside.
  • In a pan, heat the oil and add all the seasoning ingredients. Fry them until they are aromatic and golden brown.
  • Add the chopped onions and saute it for 2-3 minutes until slightly softened. Now add the tomatoes and fry for a minute.
  • Add the chopped eggplant and green chilies and saute for 5 minutes.
  • Now add the tamarind water to the vegetables and mix well. Add the Sambhar powder and salt and let the gothsu come to a boil.
  • Cook until the eggplant is soft and cooked.
  • Add the cooked payatham paruppu / moong dal and mix well. Add the jaggery as well and let the gothsu simmer for about 5 minutes.
  • Garnish with cilantro and serve hot with Pongal!