Kathirikai Gothsu Recipe

 

Kathirikai Gothsu Recipe

Get ready for a real taste of South India with this Kathirikai Gothsu. It’s one of those classic Tamil Nadu dishes that everyone seems to love—soft eggplant, tangy tamarind, and a good hit of spices all come together in one seriously tasty curry. If you’ve got some rice, idlis, or dosas on hand, this is exactly what you want to ladle over the top. The flavors are bold, the eggplant melts in your mouth, and it’s the kind of thing people make for special occasions or just to brighten up a regular meal.

                                    Photo credit: Times Entertainment

 

Why You’ll Want to Make This

Honestly, this dish is just fun to eat. The spicy and tangy flavors play off each other, and the eggplant soaks up the sauce perfectly. It's not fussy or complicated to put together, and eggplant fans will definitely appreciate just how good it tastes. If you’ve been looking for a new way to serve eggplant or you want something a little different for dinner, give this a try. 

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serves: 4–6

Difficulty: Moderate

What You’ll Need

 Ingredients

·       2 medium eggplants, chopped

·       1 cup of tamarind paste

·       2 tablespoons of oil

·       1 teaspoon mustard seeds

·       1 teaspoon cumin seeds

·       1/2 teaspoon turmeric powder

·       1/2 teaspoon red chili powder

·       Salt, to taste

·       2–3 dried red chilies

·       Fresh cilantro, for garnish

Tools

·       Large pan or skillet

·       Measuring cups and spoons

·       Cutting board

·       Knife

How to Make Kathirikai Gothsu

1. Heat the Oil

Pour the oil into a big pan and warm it up over medium heat. Toss in the mustard seeds and cumin seeds. Wait for them to start popping and crackling.

2. Cook the Eggplant

Add your chopped eggplant right into the pan. Sauté for a bit—let it get soft and start to brown. Sprinkle in the turmeric, red chili powder, and a little salt. Stir everything together so the spices coat the eggplant.

3. Add Tamarind and Simmer

Now, pour in the tamarind paste and mix well. Let the whole thing simmer for about 10–15 minutes. You’re looking for the sauce to thicken and the flavors to come together.

4. Serve It Up

Turn off the heat. Toss in some fresh cilantro on top. Serve hot with rice, idlis, or even dosas. If you prefer, rotis work too.

Nutrition Info (Per Serving—Roughly)

v  Calories: 150–200

v  Protein: 3–5g

v  Fat: 10–15g

v  Carbs: 15–20g

Extra Tips and Ideas

·       Always start with fresh eggplant for the best taste and texture.

·       Like it extra spicy? Add more chili powder.

·       If you want a creamier version, a splash of coconut milk does the trick.

·       Pair it with raita or a crisp salad for a refreshing side.

FAQs

1. Can I use other types of eggplant?

Sure, globe or Japanese eggplants work just fine.

2. How do I store leftovers?

Just pop them in an airtight container and keep them in the fridge for up to three days.

3. Is this recipe vegan?

Yes! Use any plant-based oil and skip any dairy.

4. Which tamarind should I use?

Both fresh tamarind and tamarind paste taste great here.

5. Can I add more spices?

Of course- try a little cumin powder or coriander powder if you want to change things up.

6. What’s the best way to serve Kathirikai Gothsu?

Serve it steaming hot, topped with cilantro, alongside rice or idlis.

 

That’s all there is to it. Kathirikai Gothsu is straightforward, full of flavor, and really brings a bit of Tamil Nadu to your table. Give it a go next time you want something a little different.