Recipe for Kathirikkai Gothsu, Brinjal Gothsu. A popular brinjal mash recipe that’s a perfect side dish for idli and dosa. Recipe with step by step pictures.
Few days back I had posted the brinjal kosumalli which is an easy and perfect side dish for idli and dosa. This is a popular variation made with brinjal called the Kathirikkai Gothsu / Brinjal Gothsu. Some call it gothsu, gosthu and even gochi. Whatever you call it, mornings are made special with idli-dosa and gothsu for breakfast. Here is my version of the kathirikka gothsu. In Chidambaram Temple, this is offered as prasadam. Traditionally when making it as prashad / prasadam, onion/ shallots etc… is not added. Today I have added shallots as it enhances the taste of the brinjal.
Here is how to do Kathirikkai Gothsu, Brinjal Gothsu
Clean, Wash and chop the brinjal into 4 pieces. Place the cut brinjal in a bowl of water to avoid discoloration. Set aside. I have used baby brinjals today for this recipe.
We will make a masala powder. Heat a teaspoon of oil in a pan and add in the chana dal, coriander seeds, tamarind and dried red chillies. Roast the ingredients on a low flame so the lentils don’t burn. Adjust the chillies according to your taste. If you want a spicy gothsu, add in a couple of more chillies. Once the lentils are roasted, set aside on a plate to cool.
Grind the lentil mixture to a powder. Set aside.
I have a panasonic mixie and is perfect for the needs of the Indian kitchen. I recommend the same.
Heat oil in a pan and add in the mustard seeds. Let it crackle. Add in the chopped shallots (small onions) and the brinjal. Add in the salt. Be generous with the oil for this dish. Saute on a low flame for 10-12 minutes until the brinjal is well roasted and soft. I have seen some people add tomatoes to the recipe. If you like it, go ahead and add a couple of tomatoes at this stage.
Add in half a cup of water to the pan. The water will help to mash the brinjal easily. Mash the brinjal with a masher.
Add in the roasted powder and saute for 3-4 minutes. Saute well so the masalas get roasted well.
The mixture will be thick and dry. Add a cup of water and let the gothsu simmer for 4-5 minutes. Adjust the water if the gothsu is very thick.
Finish with a good sprinkle of coriander leaves.
Serve the Kathirikkai Gothsu, Brinjal Gothsu with idli or dosa. I like to serve it with vendhaya dosai.
- 250 grams brinjal
- 1 teaspoon Indian sesame oil
- 2 tablespoon chana dal
- 1 tablespoon coriander seeds
- 4 dried red chillies
- marble size tamarind
- 3 tablespoon Indian sesame oil
- ¼ teaspoon mustard seeds
- 10 shallots (Indian small onions). finely chopped
- 1 teaspoon salt
- 2 sprig coriander leaves
- Clean, Wash and chop the brinjal into 4 pieces. Place the cut brinjal in a bowl of water to avoid discoloration. Set aside.
- Heat a teaspoon of oil in a pan and add in the chana dal, tamarind, coriander seeds and dried red chillies. Roast the ingredients on a low flame so the lentils don’t burn. Adjust the chillies according to your taste. If you want a spicy gothsu, add in a couple of more chillies. Once the lentils are roasted, set aside on a plate to cool.
- Grind the lentil mixture to a powder. Set aside.
- Heat oil in a pan and add in the mustard seeds. Let it crackle. Add in the chopped shallots (small onions) and the brinjal. Add in the salt. Be generous with the oil for this dish. Saute on a low flame for 10-12 minutes until the brinjal is well roasted and soft.
- Add in half a cup of water to the pan. The water will help to mash the brinjal easily. Mash the brinjal with a masher.
- Add in the roasted powder and saute for 3-4 minutes. Saute well so the masalas get roasted well.
- The mixture will be thick and dry. Add a cup of water and let the gothsu simmer for 4-5 minutes. Adjust the water if the gothsu is very thick.
- Finish with a good sprinkle of coriander leaves.
It’s very easy and delicious for Pongal.