December 05, 2014

Kathirikkai Gothsu (Brinjal and Onion Tangy Gravy)


The best side dish for Ven pongal, Arisi uppma and Upma Kozhukkattai. But can also be had with hot idlis. This tangy, hot and spicy gravy is very famous in Thanjavur district. The method of preparing this side dish differs from place to place in Tamilnadu..



Brinjal pieces 1 cup
Chopped onion ½ cup
Chopped tomatoes ½ cup
2 green chillies 
Tamarind juice 2 cups from a medium sized lemon tamarind  
Boiled Moong dal 1 cup (Optional)


For powdering:


Fry 1 tb spoon of Dhania, ½ tb spoon of Bengal gram 5 red chilles in 2  teaspoons of gingelly oil to golden colour. Powder them in a mixer and keep aside.



Heat 2 table spoons of oil. Add mustard seeds, hing, Bengal gram2 tea spoons and green chillies. 


Then add onion and tomatoes and fry for 2 minutes. Then add brinjal and fry for 3 minutes. Add turmeric powder. 


Then add the tamarind juice, 2 cups of water and required salt. When the brinjal becomes soft add a piece of jaggery and the powder. 


Allow them to boil for 3 more minutes and add the curry leaves and coriander leaves. 


A cup of boiled moong dal can be added for more taste and thick consistency.

Note: If you can get good quality of big brinjal, you keep it in oven for 4 to 6 minutes. Then peel off the skin and smash the brinjal well. Then follow the procedure as mentioned above.