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A tangy and spicy South Indian brinjal mash, slow-cooked with tamarind and freshly ground spices. This traditional Tamil dish is the perfect side for ven pongal, idli, or dosa, offering a burst of flavor in every spoonful.
For 4 servings
Prepare Brinjal and Tamarind
Temper the Spices
Sauté Aromatics and Powders
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A tangy and spicy South Indian brinjal mash, slow-cooked with tamarind and freshly ground spices. This traditional Tamil dish is the perfect side for ven pongal, idli, or dosa, offering a burst of flavor in every spoonful.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 151.11 calories per serving with 3.08g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner or side.
Combine and Simmer
Garnish and Serve
For a thicker, more protein-rich version, add 2-3 tablespoons of cooked toor dal (pigeon peas) along with the mashed brinjal.
For a sattvic or no-onion version, simply omit the onions. The dish will still be flavorful due to the other spices and tamarind.
Instead of pressure cooking, char the brinjals over an open flame, peel the skin, and mash the pulp. This imparts a delicious smoky aroma similar to baingan bharta.
You can add other vegetables like drumsticks or yellow pumpkin along with the brinjal for added texture and nutrition.
Brinjal is an excellent source of dietary fiber, which is crucial for maintaining a healthy digestive system. The inclusion of spices like hing (asafoetida) also helps in preventing bloating and indigestion.
The purple skin of the brinjal contains an antioxidant called nasunin, which protects brain cells from damage. Additionally, spices like turmeric provide curcumin, a powerful anti-inflammatory antioxidant.
The fiber in brinjal helps in reducing LDL (bad) cholesterol. This dish is low in saturated fat and, when prepared with minimal oil, can be a heart-friendly addition to your diet.
Yes, it is a healthy dish. Brinjal is low in calories and a good source of dietary fiber, vitamins, and minerals. The spices used, like turmeric and hing, have anti-inflammatory and digestive benefits. To make it even healthier, you can moderate the amount of oil and salt used.
A single serving of Kathirikai Gothsu (approximately 1 cup) contains around 120-140 calories. The exact count can vary based on the amount of oil used and the size of the vegetables.
It is traditionally served as a side dish for South Indian breakfast items like Ven Pongal, idli, and dosa. It also pairs excellently with upma, chapati, or plain steamed rice.
Tamarind provides the signature tangy flavor. If you don't have it, you can substitute with 1-2 teaspoons of lemon juice or 1/2 teaspoon of amchur (dry mango powder), added at the end of cooking. However, the authentic taste comes from tamarind.
Leftover gothsu can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and taste even better the next day. Reheat thoroughly before serving.