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: EasyThis ven pongal is made with raw rice and dhal. It is usually served with Brinjal Gothsu or with Coconut Chutney/sambar.
Rice Upma
Difficulty: EasyThis 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
Course: GraviesCuisine: IndianDifficulty: Easy4
servings5
minutes30
minutesLearn 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.
Looks tangy n yummy!
Thank you Divya Vikaram.
Yummy recipe. Have copied it in my book of recipes and will try it soon with venn pongal !! Ohh Heaven : )
Hi Divya Vikram and Usha Gopakumar,
Thank you for visiting. It is a sure hit with Ven Pongal.
so tasty……….. with Rava pongal ! Yummy……
Thank U !
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..
Thank you Pama Venkat. Wish you and your family a very happy Diwali.
Hello Kamala madam, i just wanted to know if both Gosthu and gojju are same or are they different dishes?
Hi Priya,
Gosthu or Kosthu is prepared with more dhal and vegetable. Gojju is tamarind based gravy and it is a kannada special.
Thank you for the info madam.
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
Thank you Sundari Raman for your kind words and appreciation.
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
Dear mam,
It would be really helpful if you add north indian recipes like pulao etc.
I have already posted some pulao varieties. Check under Rice varieties. Will try to post more shortly.
i am ur fan kamala madam i love all ur items and kolams thank u very much for ur posts.
Thank you Kamala for your kind words.
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.
Sambar powder mentioned is what we use for making any normal sambar.
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
Thank you Deepa for your feed back and kind words.