Kathirikkai Gotsu | Eggplant in Tamarind-Tomato Gravy

The entire post belongs to my mother. This is her second entry for my HCC: Healthy Lunch Event started by Smita. Over to Mom ~~

Kathirikkai (Briinjal | Eggplant | Aubergine) Gotsu is a typical South Indian Tamarind based curry. This is not the authentic way of making Gotsu. But I've found the easiest way of preparing this dish in a pressure cooker. I also have had to keep in mind the taste of two fussy kids who wouldn't touch the authentic Gotsu because it 'looked dirty'. :-) Usually, we also use Onions in the curry. But being Amavasya, I skipped it.


Ingredients (makes 4 cups)
Brinjal / Kathirikkai - 4, cut into small wedges
Tomato - 2, chopped finely
Semi-thick tamarind water - 1 cup
Grated Ginger - 1 teaspoon
Green Chilli - 2-3, finely chopped
Curry Leaves - 1 tablespoon
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

Method ~
1. Heat oil & add dried chili
2. Add mustard seeds & pottu kadalai
3. Add Asafoetida/ing & turmeric powder
4. Add green chilis, curry leaves & finally tomatoes. If using onions, add them before tomatoes & sauté until light golden.

click on pic to enlarge

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.

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