I am a big big fan of brinjal recipes (Kathirikkai in Tamil). But Sendhil & Raksha are just opposite to me. So I make brinjal dishes only when my in-laws visit my place. This morning, I made this easy brinjal gothsu recipe in a pressure cooker learning from my MIL. Its a very easy, one pot brinjal gosthu recipe. In this method, you don’t need to roast & powder the spices as we do for Chidamabaram kathirikai gosthu. The procedure of this brinjal gravy is very similar to my MIL’s Thanjavur style tomato gosthu.
We usually make this as a side dish for Idli. But recently I had tasted this with pongal too. It was yummy. Its a great recipe for bachelors & working women who look for easy side dish recipes. All you have to do is just chopping, sauting & pressure cooking, Tada! This gravy would be ready under 15 minutes. Just try once, you will come to know. My MIL makes it watery as we like it that way. Here I have made it slightly thick to suit
pongal. Finally, the consistency is your choice. Lets see how to make this yummy kathirikai/Brinjal gosthu recipe for idli and pongal.
Easy brinjal gosthu/Kathirikai gotsu recipe
Easy brinjal gosthu recipe-Side dish for idli and pongal
Cuisine: South Indian
Category: Side dish
Serves: 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes
- Brinjal / Kathirikai – 3 nos ( medium)
- Small onions or big onion – 20 nos/1 no
- Green chillies – 4 nos
- Tomato – 1 no
- Tamarind – small berry size (Sundakkai alavu)
- Sambar powder – 1/2 tsp
- Moong dal – 1.5 tbsp
- Turmeric powder – 1/8 tsp
- Salt and water – as needed
To temper
- Cooking oil – 2 tbsp
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Chana dal – 1 tsp
- Curry leaves – few
- Hing/asafetida – a big pinch
- Idli/Dosa batter OR Rice flour – 1/2 tbsp/1.5 tsp
Coriander leaves – to garnish |
HOW TO MAKE BRINJAL GOSTHU – METHOD
- Wash and chop the brinjal into small squares. Soak in water till use to prevent discoloration. Similarly chop the onions,green chillies finely.
- Heat oil in a cooker base. Splutter mustard seeds, urad dal & chana dal. Then add the finely chopped onions, green chillies, curry leaves & hing. Saute till onion turns transparent.
- Now add the finely chopped tomato pieces & brinjal. Add some salt and saute till tomato turns mushy. Lastly add the tamarind extract and moong dal. Mix well. Add little turmeric powder, sambar powder(optional) , required salt and water.
- Pressure cook in low flame for one whistle. After the steam is released, mash everything well. No problem if some dals are visible. Its enough if its just cooked & blossomed. Then add the idli/dosa batter or rice flour diluted in 1/4 cup of water. Mix well & allow the gravy to boil till it thickens lightly. Make it slightly thin if using for idli & thick for pongal. Garnish with lots of coriander leaves. Serve hot with idli or pongal.
Enjoy !
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- If you are serving for idli,add sesame oil/gingely oil while eating.It tastes great.
- Add more chillies based on your taste.
- Tamarind should be very less. Its used just to remove the mild bitterness of brinjals ( we call it as “Kaaral” taste in Tamil)
- This recipe is completely different from chidambaram gosthu.So it tastes mildy spicy and tangy.
- Adding idli/dosa batter helps to thicken the gravy. U can also replace it with rice flour.
- Garnishing with coriander leaves gives a nice smell.
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Enjoy this yummy, easy brinjal gosthu with idli or pongal !
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