Kathirikkai Gotsu | Eggplant tamarind curry | Foodomania

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Kathirikkai Gotsu | Eggplant tamarind curry

Jul 26, 2012         no comment.

I don’t show the interest for traditional Tamil recipes as much as my interest for other cuisines. I think it is probably because food is still Ma’s responsibility and she never fails to cook up a hearty south Indian meal every time. And since she does it all, I don’t feel the need to ‘experiment’ Tamil recipes. If in doubt, ask her is my motto! 😀 Can I be honest with you? I sneak in and click pics while she’s cooking so that I don’t have to *re-cook* it for the blog! 😛 Yep. I’m a cheater cheater compulsive eater! 😀 Rest assured, I’m sure I can make all these recipes with as much skill as I whip up a black forest cake! *Collars up* And I only cheat with some of these traditional Tamil recipes. And better yet, I give her due credit. 😛 😀Moral of the story – this recipe is cooked by my Ma. 😉 A very common accompaniment to the famous South Indian Rice Balls, Kathirikkai Gothsu (read: kuh-thee-rick-kaai go-thsoo) is a tamarind based curry made with brinjals. A ‘Kathirikkai’ is a brinjal. This is my mom’s version of the curry. She’s great at finding shortcuts to everything and this too is quick and prepared in a pressure cooker!

(Print this Recipe)

4 medium Brinjals / Eggplant cut into small wedges
2 Tomatoes chopped finely
1 cup Semi-thick tamarind water
1 tsp Grated Ginger
2-3 Green Chilli finely chopped
1 TBsp chopped Curry Leaves
2 Dried Red Chili – 1 or 2
Mustard Seeds – 1 teaspoon
Pottu kadalai / roasted bengal gram – 1 tablespoon (skip if you can’t get it)
Asafoetida / Hing – 1/4 teaspoon
Haldi / Turmeric Powder – 1 teaspoon
Red Chili Powder – 1/2 teaspoon
Salt – to taste

1. Heat oil & add dried chili
2. Add mustard seeds & pottu kadalai (bengal gram)
3. Add Asafoetida & turmeric powder
4. Add green chilies, curry leaves & finally tomatoes. If using onions, add them before tomatoes & sauté until light golden.

5 Give it a good mix.

6. Add the Brinjals & mix well.

7. Add salt, chili powder & mix well.

8. When the vegetables have reduced to half their quantity, add the tamarind water finally. Enough water to cover the entire mix. If it is less, use normal water.

9. Pressure Cook for 3-5 whistles. Open & let it boil for another 3 minutes.

10. Garnish with some coriander leaves & serve.

– Addition of tamarind water gives the curry a really good taste
– This is a traditional accompaniment to steamed rice balls.
– You may also saute onions before the addition of brinjals if you wish

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