|6 Eggplants/ Kathrikai|
|1 tbsp Oil|
|1/2 tsp Mustard seeds|
|1 Green chillies|
|Few Curry leaves|
|1/4 tsp Turmeric powder|
|1 small marble size Tamarind|
|3/4 cup Warm water|
|1 tbsp Gothsu Podi|
|1/4 tsp Asafoetida|
|2 tsp Jaggery powder|
|1 tbsp Coriander|
|to taste Salt|
Ask a south indian what he would for breakfast and it is very likely that he may say 3 answers. The might be one of these three in no particular order. Idli/ Dosai and Pongal. The side dish which he would hope for would again be these. An array of chutney’s, sambhar, and a must for venpongal would be Kathrikai gothsu. The other accompainments for a ven Pongal or rava Pongal would be hotel sambhar and chutney.
Kathrikai gothsu is generally prepared by roasting the brinjal in direct fire. You can do that but I would like to saute it for a while so that it gets cooked. Then the skin can be removed and mashed and the gothsu can be prepared. Gothsu powder is a main ingredient in the preparation of this flavourful gothsu. You can find the recipe for the Gothsu podi HERE. Onion gothsu can also be prepared in the similar way using chopped shallots.. If the gothsu powder is ready then preparaing the gothsu and sambhar and chutney would be easily possible even if it is a hurried morning.
When this flavourfulis served with hot venpongal or rava Pongal, be sure you will ask for more. The other type of gothsu which is perfect as a side dish for Pongal is Chidambaram kathrikai gothsu
Check out the video for this flavourful Kathrikai gothsu
This month for the A-z challenge, the selected alphabet is E. We had to cook on an ingredient whose English name starts with alphabet E and my contribution is Kathrikai Gothsu towards it.
Soak the tamarind in warm water for 1/2 hour. Squeeze and strain the liquid keep aside
Remove the stalk and cut the eggplants into 4 pieces each.
Heat oil in a pan and saute the eggplants for a while with a lid closed. Cook for 3 minutes and let it cool. Now remove the skin of the eggplants and mash the eggplants and keep aside.
Now heat the 2 tsp oil in the same pan. Add mustard seeds and let it splutter.
Now add the green chillies and saute for 1 minute
Next add the curry leaves and saute for 1 minute
Now pour the tamarind juice and let it boil for 2-3 minutes or till the raw smell goes away
Next add the mashed brinjals and boil well.
Now add the gothsu powder and salt and continue to boil. Add more water to get the required consistency
Finally add the jaggery and and asafetida and boil for 2-3 minutes.
Garnich with corinader leaves or curry leaves
Serve hot with ven pongal
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