Kathirikkai Gothsu | Flame-Roasted Brinjal Gothsu

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athirikkai Gothsu is a traditional Tamil-style side dish made with roasted brinjals, shallots, tamarind and freshly roasted spices. This version uses large brinjals roasted directly over the flame, which gives the gothsu a wonderful smoky flavour and a soft, rustic texture.

Instead of cooking chopped brinjals in oil, the brinjals are roasted first, peeled and mashed. They are then cooked with sautéed shallots and a freshly ground spice powder made with chana dal, coriander seeds, dried red chillies and tamarind.

I have made this version with just 2 teaspoons of sesame oil for the entire recipe and used two dried red chillies, making it a lighter option without compromising on the traditional flavour. It is delicious with idli, dosa and especially ven pongal.

Why You Will Love This Kathirikkai Gothsu

• Brinjals are roasted directly over the flame for a delicious smoky flavour.
• Uses only 2 teaspoons of sesame oil.
• Mildly spiced with just 2 dried red chillies.
• Freshly roasted spices add plenty of flavour.
• Soft, rustic texture that pairs beautifully with South Indian breakfast dishes.
• Simple ingredients and easy preparation.

Preparation Time

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Serves: 4

Ingredients

For Roasting and Mashing the Brinjals

• 2 large brinjals (eggplant/kathirikkai)

For the Spice Powder

• 2 tablespoons channa dal
• 1 tablespoon coriander seeds
• 2 dried red chillies
• A small marble-sized piece of tamarind
• 1 teaspoon sesame oil

For the Gothsu

• 10–12 shallots (small onions), finely chopped
• 1 teaspoon sesame oil
• ½ teaspoon mustard seeds
• Salt to taste
• 1½ cups water, or as needed
• 2 tablespoons finely chopped coriander leaves

How to Make Kathirikkai Gothsu

1. Roast the brinjals

• Wash and wipe the large brinjals well. Make a few shallow slits in them.
• Place the brinjals directly over a medium flame and roast, turning them occasionally so that they cook evenly on all sides.
• Continue roasting until the skin is completely charred and the brinjals become soft. You should be able to press them gently and feel that the flesh has become completely tender.

2. Peel and mash the brinjals

• Remove the roasted brinjals from the flame and allow them to cool enough to handle.
• Peel away the charred skin and remove the stems. Mash the roasted brinjal flesh well using a potato masher or the back of a ladle.
• Keep the mashed brinjal aside.

3. Prepare the roasted spice powder

• Heat 1 teaspoon sesame oil in a small pan.
• Add the chana dal, coriander seeds, dried red chillies and tamarind.
• Roast everything over a low flame, stirring continuously, until the chana dal turns golden and the spices become fragrant.
• Take care not to burn the dal or chillies, as this can make the gothsu bitter.
• Transfer to a plate and allow the mixture to cool completely.
• Grind the roasted ingredients into a slightly coarse powder. Keep aside.

4. Sauté the shallots

• Heat the remaining 1 teaspoon sesame oil in a kadai.
• Add the mustard seeds and allow them to splutter.
• Add the finely chopped shallots and sauté over a low flame until they become soft and translucent.
• Since this recipe uses very little oil, you can sprinkle a tablespoon or two of water if the onions begin to stick to the pan.

5. Add the roasted brinjal

• Add the mashed roasted brinjal and salt to the sautéed shallots.
• Mix everything well and cook for about 3–4 minutes, allowing the smoky brinjal and onions to blend together.

6. Add the spice powder

• Add the freshly ground roasted spice powder.
• Mix thoroughly and cook for another 2–3 minutes on a low flame. This helps the roasted spices release their aroma and blend into the brinjal.

7. Simmer the gothsu

• Add about 1½ cups of water and mix well.
• Bring the gothsu to a gentle simmer and cook for 5–7 minutes, stirring occasionally.
• The gothsu should have a soft, slightly thick consistency. Add a little more water if required.

8. Finish with coriander

• Turn off the heat and add the finely chopped coriander leaves.
• Mix gently and serve the Kathirikkai Gothsu hot.

Serving Suggestions

Kathirikkai Gothsu is traditionally served as a side dish with South Indian breakfast dishes.

It pairs especially well with:

• Idli
• Dosa
• Ven Pongal
• Rava Pongal
• Paniyaram
• Adai

The smoky flavour of the roasted brinjal makes it particularly delicious with soft, hot ven pongal.

Tips for Making the Best Kathirikkai Gothsu

• The characteristic smoky flavour comes from roasting the brinjal directly over the flame. Make sure the flesh becomes completely soft before removing it from the flame.
• Channa dal can burn quickly. Slow roasting gives the spice powder a wonderful aroma without making it bitter.
•  Even though this recipe uses only 2 teaspoons of oil, sesame oil gives the gothsu its traditional South Indian flavour.
• A slightly coarse powder gives the gothsu a lovely rustic texture.
• The gothsu thickens as it sits. Add a little hot water while reheating if it becomes too thick.
• Two dried red chillies give a mild flavour. You can increase them if you prefer a spicier gothsu.

Storage

• Allow the gothsu to cool completely and store it in an airtight container in the refrigerator. Use within 1–2 days for the best taste.
• When reheating, add a splash of water and warm it gently until it reaches the desired consistency.

This flame-roasted Kathirikkai Gothsu is a wonderful example of how simple ingredients can create deep and satisfying flavours. The smoky roasted brinjal, soft shallots and freshly roasted spice powder come together beautifully, while the small amount of sesame oil keeps the dish light.

I especially love serving this gothsu with hot ven pongal or soft idlis. The creamy texture of the brinjal and the gentle heat from the roasted spices make it a comforting South Indian breakfast accompaniment.

If you are looking for a traditional, flavourful and lighter version of Kathirikkai Gothsu, do give this recipe a try. The smoky aroma from the flame-roasted brinjals makes all the difference!

Did you try this recipe? Leave a comment and let me know how you served your Kathirikkai Gothsu. I would love to hear from you!