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


    • 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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