There are so many types in traditional gothsu making. Brinjal gothsu, (kaththirikkay gothsu), Onion gothsu, capsicum gothsu, mixed vegetable gothsu and so on. Brinjal gothsu should be prepared in two types. First type of Kathirikay gothsu or brinjal gothsu shoould be made by baking brinjal. Previously we have charcoal oven to bake vegetables directly. But now you can bake in an electric oven or microwave oven or you can grill it directly in the gas stove. I used to grill directly in the gas stove only. For four persons the following ingredients are needed!
Brinjal big size for four persons 2 to 3
Tamarind juice extracted one cup
turmeric powder 1/2 teaspoon
salt to taste
For frying
Red chillies 4 nos.
Dhania one table spoon
channa dal two teaspoons
methi seeds 1/2 teaspoon
Hing(Asafoetida) if powdered 1/2 teaspoon or one small bit from a sold hing
Oil for frying one tablespoon
For tempering
Oil one table spoon
Green chillies 2 nos finely chopped
Red chillies 2 nos chopped
mustard seeds one teaspoon
urad dhal one teaspoon
channa dhal one teaspoon
Kadipatha two teaspoons
hing 1/4 teaspoon
coriander leaves if necessary one table spoons finely chopped
jaggery optional if you like jagger then add two teaspoons of jaggery powder
Fry the above mentioned ingredients and make it a powder. Set aside.
Bake the Brinjals and remove the black skin from the brinjal and smash them with a flat ladle. Add tamarind juice, salt and turmeric powder. Mix them well with the ladle. Now heat a kadai in the stove and pour one table spoon full of cooking oil. Add mustard seeds and let it crack! Afterwards add urad dhal and channa dhal. It will become golden brown in colour. Then add kadipaththa, green chillies, red chillies and hing. Fry for one minute and pour the mixed brinjal masala. After 5 minutes add the grinded powder and add some water according to the consistency. We have already add salt to the brinjal mixture so do not add salt now. Just let it boil for 5 to 10 minutes. Then add jaggery if necessary and after a minute remove it and transfer to a serving pan and decorate with coriander leaves and serve hot with ven pongal or rice kichdi, rava kichdi, or arisi uppuma. It will be a delicious match for arisi uppuma. Enjoy your kathirikay gothsu!
Brinjal big size for four persons 2 to 3
Tamarind juice extracted one cup
turmeric powder 1/2 teaspoon
salt to taste
For frying
Red chillies 4 nos.
Dhania one table spoon
channa dal two teaspoons
methi seeds 1/2 teaspoon
Hing(Asafoetida) if powdered 1/2 teaspoon or one small bit from a sold hing
Oil for frying one tablespoon
For tempering
Oil one table spoon
Green chillies 2 nos finely chopped
Red chillies 2 nos chopped
mustard seeds one teaspoon
urad dhal one teaspoon
channa dhal one teaspoon
Kadipatha two teaspoons
hing 1/4 teaspoon
coriander leaves if necessary one table spoons finely chopped
jaggery optional if you like jagger then add two teaspoons of jaggery powder
Fry the above mentioned ingredients and make it a powder. Set aside.
Bake the Brinjals and remove the black skin from the brinjal and smash them with a flat ladle. Add tamarind juice, salt and turmeric powder. Mix them well with the ladle. Now heat a kadai in the stove and pour one table spoon full of cooking oil. Add mustard seeds and let it crack! Afterwards add urad dhal and channa dhal. It will become golden brown in colour. Then add kadipaththa, green chillies, red chillies and hing. Fry for one minute and pour the mixed brinjal masala. After 5 minutes add the grinded powder and add some water according to the consistency. We have already add salt to the brinjal mixture so do not add salt now. Just let it boil for 5 to 10 minutes. Then add jaggery if necessary and after a minute remove it and transfer to a serving pan and decorate with coriander leaves and serve hot with ven pongal or rice kichdi, rava kichdi, or arisi uppuma. It will be a delicious match for arisi uppuma. Enjoy your kathirikay gothsu!
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