Authentic Brinjal Gothsu Recipe – Tamil Nadu Eggplant Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Brinjal Gothsu Recipe – Tamil Nadu Eggplant Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Brinjal Gothsu. It’s a flavorful, tangy, and slightly spicy curry from Tamil Nadu that my grandmother used to make. I remember the aroma filling the entire house, and it always felt like a warm hug in a bowl. It’s a little different from your everyday brinjal curry, and trust me, it’s worth the extra effort!

Why You’ll Love This Recipe

This Brinjal Gothsu is a delightful blend of textures and tastes. The soft, mashed brinjal beautifully absorbs the tangy tamarind and the aromatic gothsu powder. It’s a comforting dish that’s perfect with idli, dosa, pongal, or even rice. Plus, it’s a fantastic way to experience the authentic flavors of South Indian cuisine.

Ingredients

Here’s what you’ll need to make this delicious Brinjal Gothsu:

• 5 medium-sized brinjal (eggplant)
• Big gooseberry size tamarind
• 15-20 small onions
• 1 tbsp coriander seeds
• 4-6 long red chillies
• 1/2 tbsp chana dal (split chickpeas)
• 1 tbsp cooking oil
• 1/2 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1/8 tsp hing (asafoetida)
• 1 tbsp gingelly oil (sesame oil)
• As needed salt
• As needed water

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Gothsu Powder: This is the star of the show! It’s a unique spice blend that gives Gothsu its signature flavor. You can find it in South Indian grocery stores, or make your own (I’ll share a quick recipe in the tips section!).
• Gingelly Oil (Sesame Oil): This is the oil to use for authentic South Indian flavor. It adds a lovely nutty aroma. If you can’t find it, you can substitute with vegetable oil, but the flavor won’t be quite the same.
• Brinjal Variety: I prefer using the long, slender brinjal varieties commonly found in India. They have fewer seeds and a more delicate flavor. But feel free to use whatever type you can find – even globe eggplants will work!
• Tamarind: Tamarind provides the essential sourness. Use a good quality tamarind and soak it well to extract the pulp easily.
• Urad Dal: Don’t skip the urad dal in the tempering! It adds a wonderful nutty flavor and helps create a beautiful aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the gothsu powder. Dry roast the coriander seeds, chana dal, and red chillies on low heat for 2-3 minutes until they become fragrant. Be careful not to burn them! Once cooled, grind them into a fine powder.
2. Next, soak the tamarind in water for about 15-20 minutes. Once softened, extract the pulp, discarding the seeds and fibers.
3. While the tamarind is soaking, chop the brinjals into small, bite-sized pieces. Place them in a bowl of water to prevent discoloration – this is a handy trick my mom taught me!
4. Now, heat the cooking oil in a kadai (a deep, round-bottomed pan) over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal, hing, and curry leaves. Sauté for a few seconds until the urad dal turns golden brown.
5. Add the chopped small onions and sauté until they become translucent.
6. Drain the brinjals and add them to the kadai along with salt. Sauté until they soften and start to lose their raw smell.
7. Pour in the tamarind extract and cook until the brinjals are fully tender and the sauce has thickened slightly.
8. Now for the magic! Mash the brinjals slightly, leaving some chunks for texture. Stir in 2 tsp of the gothsu powder and simmer for another 5-7 minutes until the curry thickens to your desired consistency.
9. If the curry is too thick, add a little water to adjust the consistency. Finally, finish with a drizzle of gingelly oil.

Expert Tips

• Making Gothsu Powder: If you’re making your own gothsu powder, roast 1 tbsp coriander seeds, 1/2 tbsp chana dal, and 4-6 red chillies. Grind to a fine powder and store in an airtight container.
• Don’t Overcook the Brinjal: Overcooked brinjal can become mushy. Aim for tender but still slightly firm.
• Adjust the Spice: Feel free to adjust the number of red chillies in the gothsu powder to suit your spice preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment:
  • Mild: Reduce the number of red chillies in the gothsu powder to 2-3.
  • Medium: Use 4-6 red chillies.
  • Hot: Add 8-10 red chillies or a pinch of cayenne pepper.
• Regional Variations – Kongunadu Style: My friend from Kongunadu adds a tablespoon of coconut milk towards the end for extra richness.
• Festival Adaptations: During special occasions, my family adds a pinch of turmeric powder for a vibrant color and auspicious touch.

Serving Suggestions

Brinjal Gothsu is incredibly versatile! It’s fantastic with:

• Idli
• Dosa
• Pongal
• Steaming hot rice
• Even roti or paratha!

Storage Instructions

Leftover Brinjal Gothsu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Gothsu Powder and where can I find it? Gothsu powder is a unique spice blend used in Tamil Nadu cuisine. You can find it in South Indian grocery stores or online. You can also make it at home by roasting and grinding coriander seeds, chana dal, and red chillies.
• Can I use a different type of eggplant? Yes, you can! While I prefer the long, slender varieties, globe eggplants will also work.
• How can I adjust the sourness of the Gothsu? Adjust the amount of tamarind pulp you use. Start with a smaller amount and add more to taste.
• What is the best way to prevent the brinjal from discoloring? Soak the chopped brinjals in water while you prepare the other ingredients.
• Can this be made ahead of time? Yes, you can make the gothsu powder ahead of time and store it in an airtight container.
• What is Hing and is it essential to the recipe? Hing (asafoetida) has a pungent aroma and adds a unique flavor. While not essential, it enhances the overall taste of the dish.