Kathirikai gothsu | Eggplant/brinjal gothsu

Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: rice, upma, pongal

Ingredients

• Egg plant [brinjal, Kathirikai]– 1 big
• Tamarind – Small gooseberry size
• Jaggery – 1 tbsp [grated]
• Salt to taste
• Oil – 1 tbsp
• Gingely oil – 1 tbsp

For Roasting and grinding ingredients

• Dry red chilli - 1
• Bengal gram – 1 tbsp
• Coriander seeds – 1 tbsp
• Dry roast dry red chilli, Bengal gram, coriander seeds then grind to fine powder.
  

For seasoning

• Mustard seeds – 1 tbsp
• Dry red chilli – 1 spring
• Curry leaves – 1 spring

Method

• Wash eggplant. Then grease with oil. Then roast in direct medium flame. Then peel off the skin.
• Soak tamarind in ½ cup of warm water for 5 min then squeeze, filter & extract tamarind water.
• In a bowl add roasted eggplant mash well. Then add salt & tamarind water mix well.
• Heat pan add eggplant, tamarind mixture & ground mixture mix well & let it boil.
• Heat oil in a pan add mustard seeds & let its splutter. Then add dry red chilli, curry leaves & cut off heat.
• When boiling add jaggery, drizzle gingely oil & cut off heat. Add seasoned ingredients mix well. Serve hot with rice.

Organic eggplant [Nattu kathirikai]

Eggplant/brinjal gothsu