Kathirikai Gotsu | Brinjal Gotsu - no oil , no onion and no garlic.

Kathirikai Gotsu | Brinjal Gotsu

"Kathirikai Gotsu | Brinjal Gotsu" is a quick and easy side dish for Pongal. There are various ways to prepare gotsu and this recipe contains no oil and no onion. Brinjal is roasted directly on fire to get the smoky flavor & combined with tamarind , ginger, green chili & salt. The taste is further enhanced with garnishing of curry leaves and coriander.

You tube : https://www.youtube.com/watch?v=xiApRnxpY0w

Pin: https://www.pinterest.com/pin/402931497893978515/

It is optional to temper this recipe. You may refer to the instructions as they are not available in my video.

Recipe: Kathirikai Gotsu | Brinjal Gotsu

Preparation Time :  15 minutes

Soak Time : 2 hours

Gas : Medium

Yields : 3 Cups (Approximately)

Ingredients (Refer Video)

Brinjal / Eggplant – 1 medium Size

Green Chili – 1

Ginger – 1 tsp finely chopped

Curry Leaves

Tamarind  - 1 lemon size

Water – 500 ml

Salt to taste

Coriander Leaves - Few

To Temper (Optional – not in video)

Oil – 2tsp

Hing powder

Mustard – ½ tsp

Urad dhal – ½ tsp

Bengal Gram – ½ tsp

Video Preparation

1.       To begin making the Kathirikai Gotsu, start by soaking the tamarind in 200 ml water for 2 hours and extract the pulp. Refer Video

2.       Place brinjal directly on top of the gas. Allow brinjal to roast over the flame for 10-12 minutes. Keep turning at regular intervals so that they get evenly roasted. The skin should be completely blackened and must be charred. Let it cool down.

3.       Once it is at room temperature, remove the skin you would see the flesh being cooked perfectly.

4.       Mash the flesh well.

5.       Take a heavy bottom vessel and add finely chopped green chili, ginger and curry leaves.

6.       Add mashed roasted brinjal.

7.       Add tamarind juice, 300ml water, salt & coriander leaves.

8.       Bring the mixture to boil. The raw taste of tamarind should remain for this dish

9.       For tempering (Opitional step), Heat oil in a heavy bottomed vessel, add hing, mustard seeds and as they splutter add urad dhal & Bengal gram dhal. Sauté until the dhal’s turn brown.

Notes

The roasting of brinjal differs based on the size of brinjals.

Measurements

1 tsp = 5ml

1 tblsp – 15 ml

1 cup = 200 ml