Name: Chidambaram Kathirikai / Brinjal Gothsu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Brinjals / Kathirikai 7 or 8 thinly sliced after washing and removing stem; . Baby Onions / Chinna Vengayam 10 (peel off the skin & Chop them each in to 2 or 3 pieces); Tamarind juice squeezed out from a lemon size tamarind 3 cups; Salt; Turmeric powder 1/4 tea spoon; Oil 4 tb spoons; Mustard seeds (urad dal and curry leaves for seasoning); Jagerry a gooseberry size; Asafoetida / Hing powder 1/2 tea spoon; For Spice Powder:; Coriander seeds 5 tea spoons; Bengal gram / Chana dal 2 tea spoons; Urad dal 2 tea spoon; Pepper 1 tea spoon (Cumin seeds 1/2 tea spoon); Red chillies 5 or 6; Fenugreek seeds 1/2 tea spoon; Dry roast all the above items in a pan separately to golden brown and powder them together and keep aside.

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Recipes

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...

Prep Time 15

Cook Time 20

Total Time 35

Served AsLunch

CuisineSouth Indian

Servings

Ingredients

Instructions

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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.
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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.
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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.