Chidambaram Kathirikai / Brinjal Gothsu
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About Chidambaram Kathirikai / Brinjal Gothsu
As Tirunelveli is for halwa, Manaparai for murukku, Madurai for jiggirthanda, Chidambaram's Kathirikkai / Brinjal Gothsu is very famous and tasty. Usually we make Gothsu in a gravy form. But here it is made thicker than gravy and almost to the consistency of Thokku / pickle. It is given along with Sambha rice in Lord nataraja Temple and there onions are not added. But while served in hotels and feasts small onions are added and this side dish is really a mouth watering, spicy and flavourful that can be had with anything...
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Recipe Time & More
Ingredients
- 7 Brinjals / Kathirikai 7 Or 8 Thinly Sliced After Washing And Removing Stem brinjals kathirikai or thinly sliced after washing and removing stem
- 10 Onions peel off the skin & chop them each in to 2 or 3 pieces baby chinna vengayam
- a cup Tamarind Juice or lemon, or tamarind squeezed out from lemon size tamarind
- 1-2 tsp Salt or as per taste
- 1/4 spoon Turmeric Powder tea
- 4 spoons Oil tb
- Mustard Seeds urad dal and curry leaves for seasoning
- a Gooseberry or jagerry jagerry size
- 1/2 spoon Hing Powder or asafoetida asafoetida tea
- Spice Powder for
- 5 spoons Coriander Seeds tea
- 2 gm Chana Dal bengal tea
- 2 spoon Urad Dal tea
- 1 spoon Pepper cumin seeds tea spoon tea
- 5 Red Chillies or
- 1/2 spoon Fenugreek Seeds tea
- a Brown dry roast all the above items in pan separately golden and powder them together and keep aside
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Instructions
- Heat a heavy bottomed pan with oil. Fry the brinjals till they become dull and light brown in colour. Now put the sliced Onions to the pan and fry for 2 minutes more.
- Now add the salt, asafoetida powder, some curry leaves and turmeric powder and mix well. Pour the tamarind juice in to it. When they start boiling and brinjals are cooked well, with a masher or ladle just mash the brinjals well. Add jagerry too.
- When the gravy gets thickened add the spice powder and mix well. Boil the stuff till the oil separates. Do the seasoning with mustard seeds, urad dal and curry leaves.
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Subhashni Venkatesh
4 Comments
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This looks so inviting! I’m eager to try it.
What a delicious recipe! Thanks for posting.
I’m excited to make this at home!
Absolutely fantastic! Thanks for the recipe.