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Kathirikkai Gothsu – Eggplant Chutney

Posted by Nithu on Nov 3, 2011 in Breakfast Menu, Veggie Entrees & Sides | 4 comments

Kathirikkai Gosthu or Eggplant Chutney is an Indian condiment served along with Idli or Dosa or Upma or Pongal, etc. This method is a bit elaborated but the taste is just awesome with the flavor of moong dal. I will also post another version of this dish soon. I hope you all try this dish and send me your comments. Here you go…

Preparation time: 60 minutes

No. of servings: 6 to 7

Spice level: 3 out of 5

Ingredients:

Big regular eggplant – 1 (or small Indian eggplant – 5)
Shallots – 1 cup
Tomato – 1
Tamarind juice – 1 cup (prepared from 1 and 1/2 tbsp tamarind)
Moong dal (split mung bean) – 1/4 cup
Sesame oil – 4 tbsp
Asafoetida
Mustard seeds – 1 tsp
Urad dal – 1 tsp
6 to 7 Curry leaves

For masala:

Oil – 1 tsp
Coriander seeds – 1 tbsp
Chana dal – 1 tbsp
Dry red chilies – 8 to 10 (adjust to taste)
urad dal – 1 tsp
Shredded coconut – 2 tbsp

Method of Preparation:

Preheat oven to 350°F.
Heat a tsp of oil in a pan and add coriander seeds, chana dal, dry chilies and finally urad dal. After dal becomes golden brown, add coconut and stir for a few seconds and remove from heat.
Let it cool and grind it to a fine powder.
Wash eggplant and rub oil over the skin and place it in the oven for 30 minutes or until you can peel the skin off the eggplant.
You can also place the eggplant over medium flame until the skin becomes dark in color and soft and then you can peel the skin off and chop into small pieces.
Heat a tbsp of oil in a pressure cooker and fry the chopped shallots with a little salt.
After a couple of minutes add copped tomatoes and let it cook for 3 minutes.
Add chopped eggplant, tamarind water, washed moong dal and 2 cups of water. Let it cook for 3 to 4 whistle and turn off the stove.
Open the cooker and let it cool.
Heat the remaining sesame oil in a pan and add mustard seeds. Once they splutter, add urad dal, curry leaves, asafoetida.
Once urad dal becomes golden brown add cooked eggplant mixture and cook for 5 to 10 minutes or until everything comes together.
Serve hot with dosa or idli or any breakfast or tiffin items.

4 Comments

Asiya / November 3, 2011

My husband loves eggplant..this would be perfect for him! Looks great & thx for sharing!

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Priya / November 4, 2011

My mom’s signature dish,i can have two more idlis with this delicious gothsu.

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Tina / November 4, 2011

Delicious chutney…

Reply
divya / November 4, 2011

looks very tempting and mouthwatering !! Beautiful clicks !!

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