brinjal gothsu

Brinjal Gothsu

Brinjal gothsu is a traditional South Indian dish made with brinjals (eggplants) and a flavorful blend of spices. It is often served as a side dish with Idli (steamed rice cakes) or dosai (fermented crepes). The dish involves frying brinjals until they are soft and then cooking them in a tangy and spicy tomato-based gravy. Additional ingredients such as onions, tamarind, and various spices are added to enhance the flavor. Brinjal gothsu is known for its rich, aromatic taste and is enjoyed by people who appreciate the flavors of South Indian cuisine. This brinjal gothsu goes well with Rice Upma and Ven Pongal.

Some people make Gothsu without dhal. If the Gothsu is watery, you can mix one or two teaspoons of rice flour with water and add it while boiling.

  • Ven Pongal

    Difficulty: Easy

    Learn how to make delicious Ven Pongal, a traditional South Indian dish made with raw rice and dhal. Perfectly paired with Brinjal Gothsu or Coconut Chutney/sambar.

  • Rice Upma

    Difficulty: Easy

    This rice upma is made with rice rawa and served with any chutney or sambar. This rice upma will take more time to cook than ordinary Bombay rawa upma.

Brinjal Gothsu

0.0 from 0 votes
Recipe by S Kamala Course: GraviesCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes

Learn how to make delicious Brinjal Gothsu that pairs perfectly with Rice Upma, Ven Pongal, Idli, or Dosai. Discover variations and tricks to get the perfect consistency.

Ingredients

  • Brinjal – 4 Nos

  • Big Onion – 1 No

  • Tomato – 1 No

  • Tamarind – A big gooseberry size

  • Green Gram Dhal – 1/4 cup

  • Sambar Powder – 3 teaspoons

  • Turmeric Powder – a pinch

  • Asafoetida – a pinch

  • Salt – 1 teaspoon or as per taste

  • Oil – 2 to 3 teaspoon

  • Mustard – ½ teaspoon

  • Curry leaves – few

Directions

  • To prepare the dish, start by cooking green gram dhal with a pinch of turmeric powder and set it aside for later use.
  • Proceed by finely cutting the brinjal into small pieces, and ensure that the onions and tomatoes are also finely chopped.
  • Next, soak the tamarind in water, extract the juice, and gather approximately ½ cup of tamarind water.
  • In a pan, heat some oil and wait until it becomes hot. Then, add mustard seeds and let them pop. Following that, incorporate asafoetida powder, chopped onions, and curry leaves into the pan, frying them until the onions turn transparent.
  • Afterward, add the tomato pieces and sauté them for a short while.
  • Introduce the brinjal pieces into the pan and stir them thoroughly. It is now time to add the sambar powder, turmeric powder, and salt to the mixture. Ensure that they are well combined, and add a small amount of water to fully cover the brinjal pieces.
  • Close the pan with a lid and allow the vegetables to cook on medium heat until they become tender.
  • Once the vegetables are soft, add the tamarind water to the mixture and bring it to a boil. Then, incorporate the cooked and mashed dhal into the pan, stirring everything well. Let the mixture boil for a few more minutes to allow the flavors to meld together.

Recipe Video

Notes

  • We can also use mixed vegetables (brinjal, carrot, potato, chow chow, peas, etc.) and make this gothsu.
  • Some people make this gothsu without adding dhal. In such case, if you find the gosthu is watery, then you can mix one or two teaspoons of rice flour in little water and add to the gosthu while boiling.

22 Comments

  1. Divya Vikram

    Looks tangy n yummy!

  2. Thank you Divya Vikaram.

  3. Usha Gopakumar

    Yummy recipe. Have copied it in my book of recipes and will try it soon with venn pongal !! Ohh Heaven : )

  4. Hi Divya Vikram and Usha Gopakumar,

    Thank you for visiting. It is a sure hit with Ven Pongal.

  5. so tasty……….. with Rava pongal ! Yummy……

    Thank U !

  6. Padma Venkat

    All the recepies are relly good Kamala madam, some are similar to mine, some are new and some are different.. i almost tried all items.. Thank you. Wishing you a very happy Diwali..

  7. Hello Kamala madam, i just wanted to know if both Gosthu and gojju are same or are they different dishes?

  8. Thank you for the info madam.

  9. Sundari Raman

    All the items are Fantastic, Kamal Madam
    I didn’ t see this place for posting comments.
    I am ur fan & Admire ur wonderful hand in
    evrything like cooking & also Kolams. I mail to my freinds & daughter immly. the moment I come across anything daily
    Keep it up God Bless u pls put Ishwarya Kolam & Hirudaya kamalam Kolam Step by step
    thanks sundari raman
    Thank u
    sundari Raman

  10. Sundari Raman

    All the items are Fantastic, Kamal Madam
    I didn’ t see this place for posting comments I think I am writing only now
    I am ur fan & Admire ur wonderful hand in
    evrything like cooking & also Kolams. I mail to my freinds & daughter immly. the moment I come across anything daily
    Keep it up God Bless u pls put Ishwarya Kolam & Hirudaya kamalam Kolam Step by step
    thanks sundari raman
    Thank u
    sundari Raman

  11. Srividya Chandramouli

    Dear mam,

    It would be really helpful if you add north indian recipes like pulao etc.

  12. i am ur fan kamala madam i love all ur items and kolams thank u very much for ur posts.

  13. Kamalaji, I am biggggggg fan of yr recipes. Try frequently, came out well. I hv a small Q, in brinjal Goshtu recipe u hv mentioned Sambar powder, it is same powder which we add in Idli sambar o different, Pls help.

  14. Hello Kamala aunty,

    You have an amazing blog with very interesting set of recipes.
    I tried your gosthu and it turned out very good.

    Thank you for sharing your recipes and also putting up so many kolams for everyone to enjoy.

    You are simply superb.
    D

  15. Pingback: Ven Pongal - Kamala's Corner

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