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.
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
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.
Now keep all the ingredients ready.
Method
Heat oil in a pan, add mustard seeds, when it splutters, add hing, curry leaves and green chillies.
Add onions and saute until onions turn transparent.
Add tomatoes, turmeric powder, salt needed and saute until tomatoes are slightly cooked.
Add tamarind water and cook covered on medium heat until the raw flavor of the tamarind goes.
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.
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.
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.
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What is the difference between this gotsu & the "baingan bartha" of North India?
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
nice post. will try and have added this recipe to my cooking list. first time heard of brinjal sutta gothsu. thanks for posting.
Saagarika
As always wonderful dish from the lady.
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?
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.
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!
Excellent ! Will try it for sure thanks
Is onion necessary?
Adding onions gives a good taste. But you can do without onions also.
Good.
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!
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.