Brinjal gothsu is a traditional side dish made for idli / dosa, with brinjal, small onion, coriander seeds as main ingredients. This brinjal gothsu recipe,I learnt from my MIL, she is from Chidambaram and they make it this way. Vj like this coz brinjal is in ground form in this even though he hate brinjal. This is very famous among our relative and everyone appreciates my MIL. She makes this very often, so she makes it yummiest than anyone. I initially struggled to get the balance, but now, I can proudly say I too can make very similar to her. There’s a lot of texture and flavour in this gothsu. The coarse ground brinjal, (shallots/ chinna vengayam) – without small onions, we never make this, lots of urad dal and chana dal and the roasted coriander seeds powder added towards end is the highlight! All you need is this thick, dark and textured gothsu and fluffy soft idli 🙂
For idli recipe click here
How to make chidambaram brinjal gothsu full video
Chidambaram brinjal gothsu recipe
- 10 Brinjal
- 1 tsp Tamarind packed
- 15 Small onion
- 1 Curry leaves sprig
- Salt as needed
- 1 tbsp Sesame oil
- 1 tsp To roast and powder: Oil
- 1 tbsp Dry coriander seeds
- 10 Red chilli Dry
- 1/4 tsp Asafoetida
- 1/2 tsp To temper: Mustard
- 1 tsp Urad dal
- 1 tsbp Chana dal
- 1 Curry leaves sprig
- Cut brinjal lengthwise and keep it immersed in water until use.
- Boil enough water and add cut brinjals. Cook until its soft.
- Drain from water and keep aside for cooling.
- Heat kadai and roast the red chill, coriander seeds, asafoetida till golden brown and aromatic.Keep aside for cooling.
- Powder once cooled.Grind the brinjal too. While grinding brinjal, just use pulse option and grind coarsely.
- Extract tamarind juice.
- Heat oil in the kadai and add all the tempering items followed by curry leaves.
- Add onion and fry till onion turns transparent.
- Meanwhile soak tamarind in hot water and extract tamarind juice.
- Add 2 cups of water,salt,the tamarind extract, ground brinjal boil for 4 minutes.
- Lastly add the ground masala powder,and boil till a thick consistency reaches.
- Switch off the stove, add sesame oil and few fresh torn curry leaves. Mix well.
- Make sure to cook brinjal completely, otherwise the gothsu will taste bitter.
- Also it is must to add enough tamarind and spice for a good tasting gothsu.
- The gothsu turns thicker as it cools down.
Enjoy with hot idli! Idli recipe click here