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Sutta Kathirikkai Gothsu-Roasted Brinjal Gothsu-Side Dish for Pidi Kozhukattai

July 13, 2016 by PadhuSankar 13 Comments

Upma Kozhukattai/pidi kozhukattai with brinjal gothsu is one of my favorite dish. Both pair very well with each other. I have already posted brinjal gothsu but this brinjal gothsu is different as this is made from roasted brinjals, which gives a smoky flavor to the dish. This gothsu can be served with upma kozhukattai, ven pongal, chapati and arisi upma. Today we will learn how to make brinjal gotsu with step wise pictures following this easy recipe.

Sutta Kathrikai Gothsu-Brinjal Gothsu

Brinjal Gothsu-Sutta Kathrikai Gothsu


Brinjal Gothsu-Sutta Kathrikai Gothsu

 Prep Time : 15 mins

 Cook Time : 20 mins 
 Serves: 3-4
 Recipe Category: Side Dish
 Recipe Cuisine: South Indian
 Author:Padhu Sankar

   Ingredients needed

   Brinjal – 3 medium size
   Onion – 3/4 cup finely chopped
   Tomato – 3/4 cup finely chopped
   Green chillies – 3-4 slit
   Turmeric powder – 1/4 tsp
   Salt needed
   Thin Tamarind extract – 1 cup
   Rice flour – 1 tsp

  For the seasoning

   Oil – 2 tbsp
   Mustard seeds – 1 tsp
   Hing – a generous pinch
   Curry Leaves – a sprig

   For Garnishing

   Coriander leaves – 1 tbsp finely chopped

Preparation

Wash and wipe the brinjals dry. Insert a skewer through the brinjal and roast it over fire until the skin become charred as seen in the picture below. Repeat the same for the other two brinjals.

Put them in water and peel off the charred skin. Cut it finely and keep it aside.

Cut onion and tomatoes finely. Slit green chillies.

Soak a grape sized ball of tamarind in hot water and extract thin tamarind juice. We need 1 cup of thin tamarind extract. Discard the pulp.

Mix rice flour with 2-3 tbsp of water and keep it aside.

fire roasted brinjals

Now keep all the ingredients ready.

ingredients needed of brinjal gothsu

Method 


Heat oil in a pan, add mustard seeds, when it splutters, add hing, curry leaves and green chillies.

seasoning

Add onions and saute until onions turn transparent.

sauteing onions

Add tomatoes, turmeric powder, salt needed and saute until tomatoes are slightly cooked.

Brinjal Gothsu-Side Dish for Pidi Kozhukattai

Add tamarind water and cook covered on medium heat until the raw flavor of the tamarind goes.

brinjal gothsu recipe

Kathirikkai gotsu recipe

Once the raw flavor of the tamarind goes, add the chopped brinjal and cook on low heat for another 5 minutes until the brinjal is well incorporated with the gravy.

Sutta Kathrikai Gothsu recipe

Add the rice flour mixture and cook for a further few minutes.

Garnish with finely chopped coriander leaves and serve hot with upma kozhukattai or arisi upma or chapati or even ven pongal.

side dish for upma kozhukattai

Note – You can adjust the consistency of the gothsu as preferred. The gothsu should neither be too thick nor too watery.

Check my Upma Kozhukattai Recipe or click the picture below for recipe with step wise pictures.


upma kozhukattai-pidi kolukattai

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Filed Under: Side dish, Side Dish For Chapati, Uncategorized Tagged With: Brinjal recipes, Egg Plant, Uncategorized, vegan recipes




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Reader Interactions

Comments

  1. Rpathy

    July 14, 2016 at 8:52 am

    What is the difference between this gotsu & the "baingan bartha" of North India?

    Reply
    • Padhu Sankar

      July 14, 2016 at 10:28 am

      We do not add tamarind for baingan bartha. For this gothsu, I have adding only green chillies but for baingan bartha, we add lot of spice powder like coriander powder, garam masala, chilli powder etc

      Reply
  2. SaagarikaKitchens

    July 20, 2016 at 8:12 pm

    nice post. will try and have added this recipe to my cooking list. first time heard of brinjal sutta gothsu. thanks for posting.

    Saagarika

    Reply
  3. Nirmal Kumar

    July 22, 2016 at 8:26 am

    As always wonderful dish from the lady.

    Reply
  4. Sandhya Parthasarathy

    July 25, 2016 at 3:40 am

    I live abroad and don't have gas , I have electric stove. Can you please let me know how to do roasting on electric. Or can I bake the brinjal?

    Reply
    • Padhu Sankar

      July 25, 2016 at 3:08 pm

      Line baking tray with aluminium foil. After applying a thin coat of oil all over the brinjal, prick it in some places using a fork and bake at 180 degree C until soft. Keep rotating the brinjal every 15 minutes for even cooking. Then you can broil on high for a few minutes.

      Reply
    • Nachal Nachiappan

      October 24, 2016 at 1:28 pm

      We in chettinad make Kathrika Kosumalli, same as how you do, but we add a potato instead of rice flour for thickening. I tried this recipe today, burnt/broiled 1 big eggplant in the oven for 20 minutes, awesome smoky flavor. Very simple but delicious. Looking forward to try your diwali sweets! Big fan!

      Reply
  5. Sandhya Parthasarathy

    July 28, 2016 at 2:33 am

    Excellent ! Will try it for sure thanks

    Reply
  6. R.VENKATARAMAN

    February 2, 2019 at 10:55 am

    Is onion necessary?

    Reply
    • Padhu Sankar

      February 4, 2019 at 8:47 am

      Adding onions gives a good taste. But you can do without onions also.

      Reply
  7. Unknown

    February 26, 2019 at 10:31 am

    Good.

    Reply
  8. priya r

    June 17, 2020 at 2:12 pm

    Tried this today. Amma didn’t want brinjal so i made a gotsu with onion tomatoes and mashed potatoes. Added some capsicum as I love the flavour. Added a pinch of sambhar powder also. After taking some out for amma, I added the smoked brinjal mash. Loved it. Thanks!

    Reply
  9. Renita Sathasivam

    October 15, 2020 at 9:40 am

    thank you! i’ve been trying to replicate my late grandmother’s version but never quite got it right. This is close in flavour profile. Really appreciate it.

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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