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Kathrikkai Gothsu

  • 1 large eggplant (brinjal) ~500 grams
  • 1 tablespoon 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



  • S7mear 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.