Brinjal Gothsu is the best side dish for Idli/ Dosa, which we make weekly at least once. It goes well with ven Pongal too. This is very simple to make yet very tasty. It's different from Chidambaram Gothsu. I learned this recipe from Amma, and hence it's from Tirunelveli. We call this dish kathirikai khichadi. Let's go to the recipe.
Brinjal Gothsu Recipe (Kathrikkai Gothsu Tirunelveli Style )| Side dishfor Idli Dosa
Kathrikkai Gothsu Tirunelveli Style
Calories
Ingredients
- Brinjal - 4 medium sized
- Green chillies - 3
- Small onions - ¼ cup loosely packed
- Tamarind - gooseberry sized
- Grated Coconut - ¼ cup
- Coriander leaves - 1 tbsp
To Temper
- Mustard seeds- 1 tsp
- Urad dal - 1 tsp
- Sesame seeds oil - 1 tsp
- Curry leaves - 1 sprig
Instructions
Preparation
- Wash the brinjals and green chillies well in running water and chop them roughly. Pressure cook it with one cup of water for a whistle. In the meantime, chop the onions finely and soak the tamirnd in warm water and extract the juice.
- Once the pressure got released from the cooker, grind the brinjals and green chillies with grated coconut to a fine paste. Set aside.
Method
- Heat a pan with oil and add the items to temper. Once mustard seeds cracks and urad dal turning brown, add curry leaves. Then add small onions and fry them for 5 minutes.
- Once the onions turn light golden,add brinjal coconut paste and mix well. Then add tamirnd juice to the mix.
- Boil the Gothsu well for five minutes in medium flame until the raw smell of tamirnd completely leaves and the gothsu becomes little thick. Garnish with Corainder leaves and switch off the flame.
Nutrition
Serving: 3g
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Preparation :
1. Wash the brinjals and green chilies well in running water and chop them roughly. Pressure cook it with one cup of water for a whistle. In the meantime, chop the onions, soak the tamarind in warm water, and extract the juice.
2. Once the pressure got released from the cooker, grind the brinjals and green chilies with grated coconut to a fine paste. Set aside.
Procedure :
1. Heat a pan with oil and add the items to temper. Once mustard seeds crack, and urad dal turns brown, add curry leaves. Then add small onions and fry them for 5 minutes.
2. Add brinjal coconut paste and mix well once the onions turn light golden. Then add tamarind juice to the mix.
3. Boil the Gothsu well for five minutes in medium flame until the raw smell of tamarind completely leaves, and the gothsu becomes a little thick. Garnish with Coriander leaves and switch off the flame.
The mouth-watering brinjal gothsu is ready to be served with hot steaming idlis!
Notes:
1. Big onions can be used instead of small onions. But tastes best with small onions!
ulagammal loga
Best sidedish...yours looks yummy