Recipe for Kathirikkai Gothsu, Brinjal Gothsu. A popular brinjal mash recipe that’s a perfect side dish for idli and dosa. Recipe with step by step pictures.
Few days back I had posted the brinjal kosumalli which is an easy and perfect side dish for idli and dosa. This is a popular variation made with brinjal called the Kathirikkai Gothsu / Brinjal Gothsu. Some call it gothsu, gosthu and even gochi. Whatever you call it, mornings are made special with idli-dosa and gothsu for breakfast. Here is my version of the kathirikka gothsu. In Chidambaram Temple, this is offered as prasadam. Traditionally when making it as prashad / prasadam, onion/ shallots etc… is not added. Today I have added shallots as it enhances the taste of the brinjal.
Here is how to do Kathirikkai Gothsu, Brinjal Gothsu Clean, Wash and chop the brinjal into 4 pieces. Place the cut brinjal in a bowl of water to avoid discoloration. Set aside. I have used baby brinjals today for this recipe.
We will make a masala powder. Heat a teaspoon of oil in a pan and add in the chana dal, coriander seeds, tamarind and dried red chillies. Roast the ingredients on a low flame so the lentils don’t burn. Adjust the chillies according to your taste. If you want a spicy gothsu, add in a couple of more chillies. Once the lentils are roasted, set aside on a plate to cool.
Grind the lentil mixture to a powder. Set aside.
I have a panasonic mixie and is perfect for the needs of the Indian kitchen. I recommend the same.
Heat oil in a pan and add in the mustard seeds. Let it crackle. Add in the chopped shallots (small onions) and the brinjal. Add in the salt. Be generous with the oil for this dish. Saute on a low flame for 10-12 minutes until the brinjal is well roasted and soft. I have seen some people add tomatoes to the recipe. If you like it, go ahead and add a couple of tomatoes at this stage.
Add in half a cup of water to the pan. The water will help to mash the brinjal easily. Mash the brinjal with a masher.
Add in the roasted powder and saute for 3-4 minutes. Saute well so the masalas get roasted well.
The mixture will be thick and dry. Add a cup of water and let the gothsu simmer for 4-5 minutes. Adjust the water if the gothsu is very thick.
Finish with a good sprinkle of coriander leaves.
Serve the Kathirikkai Gothsu, Brinjal Gothsu with idli or dosa. I like to serve it with vendhaya dosai.
- 250 grams brinjal
- 1 teaspoon Indian sesame oil
- 2 tablespoon chana dal
- 1 tablespoon coriander seeds
- 4 dried red chillies
- marble size tamarind
- 3 tablespoon Indian sesame oil
- 1/4 teaspoon mustard seeds
- 10 shallots (Indian small onions). finely chopped
- 1 teaspoon salt
- 2 sprig coriander leaves
- Clean, Wash and chop the brinjal into 4 pieces. Place the cut brinjal in a bowl of water to avoid discoloration. Set aside.
- Heat a teaspoon of oil in a pan and add in the chana dal, tamarind, coriander seeds and dried red chillies. Roast the ingredients on a low flame so the lentils don’t burn. Adjust the chillies according to your taste. If you want a spicy gothsu, add in a couple of more chillies. Once the lentils are roasted, set aside on a plate to cool.
- Grind the lentil mixture to a powder. Set aside.
- Heat oil in a pan and add in the mustard seeds. Let it crackle. Add in the chopped shallots (small onions) and the brinjal. Add in the salt. Be generous with the oil for this dish. Saute on a low flame for 10-12 minutes until the brinjal is well roasted and soft.
- Add in half a cup of water to the pan. The water will help to mash the brinjal easily. Mash the brinjal with a masher.
- Add in the roasted powder and saute for 3-4 minutes. Saute well so the masalas get roasted well.
- The mixture will be thick and dry. Add a cup of water and let the gothsu simmer for 4-5 minutes. Adjust the water if the gothsu is very thick.
- Finish with a good sprinkle of coriander leaves.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side dish
- Cuisine: Tamilnadu
- 250 grams brinjal
- 1 teaspoon Indian sesame oil
- 2 tablespoon chana dal
- 1 tablespoon coriander seeds
- 4 dried red chillies
- marble size tamarind
- 3 tablespoon Indian sesame oil
- 1/4 teaspoon mustard seeds
- 10 shallots (Indian small onions). finely chopped
- 1 teaspoon salt
- 2 sprig coriander leaves
- Clean, Wash and chop the brinjal into 4 pieces. Place the cut brinjal in a bowl of water to avoid discoloration. Set aside.
- Heat a teaspoon of oil in a pan and add in the chana dal, tamarind, coriander seeds and dried red chillies. Roast the ingredients on a low flame so the lentils don’t burn. Adjust the chillies according to your taste. If you want a spicy gothsu, add in a couple of more chillies. Once the lentils are roasted, set aside on a plate to cool.
- Grind the lentil mixture to a powder. Set aside.
- Heat oil in a pan and add in the mustard seeds. Let it crackle. Add in the chopped shallots (small onions) and the brinjal. Add in the salt. Be generous with the oil for this dish. Saute on a low flame for 10-12 minutes until the brinjal is well roasted and soft.
- Add in half a cup of water to the pan. The water will help to mash the brinjal easily. Mash the brinjal with a masher.
- Add in the roasted powder and saute for 3-4 minutes. Saute well so the masalas get roasted well.
- The mixture will be thick and dry. Add a cup of water and let the gothsu simmer for 4-5 minutes. Adjust the water if the gothsu is very thick.
- Finish with a good sprinkle of coriander leaves.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/kathirikkai-gothsu-brinjal-gothsu/
Recipe for Prawn Fried Rice. Easy and simple recipe for prawn fried rice. Recipe with step by step pictures.
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Here is the video of how to make Prawn Fried Rice
We will be using basmati rice for making fried rice. The whole idea is to get the texture right. Its very important that the grains of rice do not turn mushy. Here is how I do it. Wash and soak the basmati rice in water for 15-30 minutes. 15 minutes for regular basmati rice and 30 minutes for aged rice. Drain the water. Add 1.5 cups of water to every cup of rice used. Add half a teaspoon of salt. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time.
After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely. The rice needs to be completely cool before you start cooking the fried rice. Note: For a very dry rice, release the pressure manually after 5 minutes.
Clean and de-vein the prawns. Small or medium size prawns work well for this recipe. Marinate the prawns in soy sauce and black pepper powder for 10 minutes.
Heat oil in a pan and add in the prawns and cook the prawns for 3-4 minutes. Do not cook the prawns for long as it will become rubbery. Remove the cooked prawns to a pan and set aside. Note: Cook the prawns in batches and do not over crowd the pan.
In the same pan scramble a couple of eggs. Sprinkle salt and pepper while scrambling. Set aside on a plate to cool.
Heat oil in a pan and add in the finely chopped ginger and garlic. Saute for a minute. Add in the finely chopped onions and capsicum. Add in the salt and saute till the onions are soft. Add in the soy sauce and half a teaspoon of sugar. Saute for a couple of minutes more. The addition of sugar balances the flavour.
Add in the cooked prawns, scrambled eggs and the cooked rice. I also added cooked green peas as I like the flavour of peas in fried rice. Add in the finely chopped spring onions and coriander leaves.
Mix well to combine. Let the rice heat up, so it can absorb all the flavours. Saute for 2-3 minutes.
Remove from heat and serve hot. Fried rice is ready. Serve with gobi manchurian , chilli paneer, honey chicken orange chicken or sweet and sour fish.
For cooking the prawns
- 1 teaspoon peanut oil
- 200 grams prawns (small or medium)
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper
For scrambling the eggs
- 1/2 teaspoon peanut oil
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other ingredients
- 1 cup basmati rice
- 2 tablespoon peanut oil
- 5 cloves garlic, finely chopped
- 1/2 inch piece ginger, finely chopped
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped capsicum
- 1 teaspoon salt (divided)
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/4 cup cooked fresh green peas
- 2 sprigs spring onions, finely chopped
- 2 sprigs coriander leaves, finely chopped
- Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Add half a teaspoon of salt. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time. After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely. The rice needs to be completely cool before you start cooking the fried rice.
- Marinate the prawns in soy sauce and black pepper powder for 10 minutes. Heat oil in a pan and add in the prawns and cook the prawns for 3-4 minutes. Remove the cooked prawns to a pan and set aside.
- In the same pan scramble a couple of eggs. Sprinkle salt and pepper. Set aside on a plate to cool.
- Heat oil in a pan and add in the finely chopped ginger and garlic. Saute for a minute. Add in the finely chopped onions and capsicum. Add in the remaining salt and sauté till the onions are soft. Add in the soy sauce and half a teaspoon of sugar. Saute for a couple of minutes more.
- Add in the cooked prawns, scrambled eggs and the cooked rice. I also add cooked green peas as I like the flavour of peas in fried rice. Add in the finely chopped spring onions and coriander leaves.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Chinese
