Kathrikkai Gothsu

Kathrikkai Gothsu Recipe

A tangy vegetable dish made using roasted and mashed eggplant typically served with ‘pongal’. You can also eat this with rice.

Cooking time
25 min
Preparation time
10 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores over the regular recipe because it is low on fat, provides almost all minerals, along with ascorbic acid


  • 1 large eggplant (brinjal) ~500 grams
  • 1 tablespoon Saffola oil
  • ½ teaspoon mustard seeds
  • 1 teaspoon chana dal
  • 1 teaspoon udad dal
  • 1 sprig curry leaves
  • 2-3 dried red chillies
  • 1 pinch asafoetida (Hing)
  • 2 teaspoon tamarind paste or ½ cup thin tamarind puree
  • 1.5 teaspoon rice flour dissolved in ¼ cup water
  • 2 tsp sambar powder dissolved in ¼ cup water
  • ¼ tsp turmeric powder (Haldi)
  • 1 tsp salt

How to make Kathrikkai Gothsu

  • Smear oil on the eggplant and roast it on open flame until completely charred and soft inside. You can test this by inserting a knife or a skewer inside. Once cool enough to handle, peel the skin, mash the eggplant and keep aside. Discard the stalk
  • In a kadai, heat the oil. Temper the mustard seeds. Add the chana dal, udad dal and sauté until golden. Add the red chillies, curry leaves, asafoetida and give it a quick stir
  • Add the tamarind paste / puree, rice flour in water and sambar powder in water. Bring this to a simmer
  • Add the salt, eggplant puree, turmeric powder and bring to a simmer. The consistency will be of a thick gravy, due to the thickening effect of rice flour
  • Serve hot with pongal or steamed rice

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Nice Recipe

Nice Recipe

Oct 09, 2014

Average: 4 (1 vote)
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