Kathrikai Gothsu / Brinjal (Eggplant) Gothsu ~ Day 153

Gothsu is a classic South Indian gravy,  in which the main ingredients used are smoked eggplant and tamarind paste.  This tangy, delicious gothsu is always best paired with Pongal, another very popular dish made with rice and split moong dal tempered with ginger,  crushed black pepper, cumin, and cashews.

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Preparation time: 10 minutes

Cooking time: 20 minutes + 30 minutes for roasting the eggplant

Serves: 4

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Ingredients:

• Eggplant / Kathrikai - 1 large or 2 medium
• Oil - 4 tbsp
• Mustard seeds - 1 tsp
• Chana dal - 1 tbsp
• Urad dal - 2 tsp
• Green chilies - 2, slit
• Dried red chilies - 2
• Ginger - 1 tbsp, finely chopped
• Curry leaves - few, torn
• Asafoetida - a pinch
• Onion - 1, medium, finely chopped
• Tomatoes - 2, large, chopped  (I used medium size cherry tomatoes)
• Turmeric powder - 1/4 tsp
• Curry powder (click for recipe) - 2 tbsp
• Tamarind paste - 2 tsp
• Salt - to taste
• Fresh coriander leaves / Cilantro - for garnishing
• Rice flour - 2 tsp (for thickening)

Method:

1. Wash and pat dry the eggplants.  Place the eggplants on a baking tray lined with aluminum foil. Drizzle oil all over the eggplants and prick with a fork on all sides.  Broil the eggplants for 20 minutes, turning them often for even cooking until they are nicely charred on all sides.  Let it cool and peel the skin and collect the pulp.  Chop roughly and set aside.  Alternatively, you can also roast the eggplant over an open flame on the stove top.
2. Heat oil in a deep skillet and splutter mustard seeds.  Add chana dal and urad dal.  Fry until golden brown.  Add the green chilies, red chilies, ginger, curry leaves, and asafoetida.  Saute for 20 seconds.
3. Add the chopped onion and fry until soft.  Add the tomatoes and saute for one minute.
4. Add the eggplant, turmeric powder, curry powder, tamarind paste, and salt.  Mix well.  Add about 2 cups of water and bring it to a boil.  Reduce the heat and simmer for 10 minutes.  Mix rice flour in 1/4 cup of cold water and add it to the eggplant mixture / kothsu.  Bring the kothsu to one boil and remove from the heat.  Stir in the coriander leaves.
5. Serve hot with pongal, idli, or dosai.