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Kathirikai Gothsu

Kathirikai Gothsu / Gotsu Recipe - South Indian Style Spicy and Tangy Eggplant Curry

Try this deliciously tangy brinjal gravy that pairs perfectly with a variety of South Indian breakfast favorites. Swap out the usual coconut chutney and serve this flavorful dish alongside Ven Pongal, idli, dosa, or upma for a refreshing twist on tradition.



Kathirikai Gothsu is a delightful tangy gravy made with tender brinjal (eggplant) and minimal spices, allowing the rich flavors to shine. The addition of sambar powder makes this dish irresistibly mouthwatering, while a touch of jaggery beautifully balances the spiciness. Onions, curry leaves, and tamarind work in harmony to elevate this traditional South Indian dish, typically served alongside Ven Pongal.


Across South India, Kathirikai Gothsu is prepared in various ways—some roast the brinjal until charred for a smoky flavor, while others fry it in oil before adding it to the gravy. This recipe, however, is a simpler yet equally delicious version, passed down from my mother, and one that I never feel the need to tweak.


Enjoy Kathirikai Gothsu with Ven Pongal and a cup of South Indian filter coffee for a truly satisfying breakfast experience.

Ingredients

  • 1 Brinjal (Baingan / Eggplant) , diced
  • 10 Pearl onions (Sambar Onions) , quatered
  • 2 Tomatoes , quartered
  • 1 inch Ginger , finely chopped
  • 1/2 cup Tamarind Water
  • 1 teaspoon Sambar Powder
  • 1/4 teaspoon SSP Asafoetida (Hing)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Jaggery
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 sprig Curry leaves
  • 1 tablespoon Gingelly oil
  • Salt , to taste
  • Coriander (Dhania) Leaves , for garnish

How to make Kathirikai Gothsu / Gotsu Recipe - South Indian Style Spicy and Tangy Eggplant Curry

  1. To begin making Kathirikai Gothsu Recipe, into a preheated pressure cooker add gingelly oil.Once the oil is hot, add mustard seeds and allow it to crackle.

  2. After the mustard seeds crackle, add the asafoetida, curry leaves, sambar onions and ginger and saute till onions soften a little.

  3. Once done add in the diced eggplant, tomatoes, tamarind water, turmeric powder, a pinch of asafoetida, sambar powder, salt to taste, jaggery and quarter cup of water. Stir to combine all the ingredients.

  4. Close the pressure cooker with its lid and pressure cook for 3 to 4 whistles. After 4 whistles turn off the heat and let the pressure release naturally. 

  5. After the pressure has released, open the lid and stir in the freshly chopped coriander leaves.

  6. Transfer the Kathirikai Gothsu to a serving bowl and serve hot.

  7. Serve Kathirikai Gothsu Recipe along with Ven Pongal and South Indian Filter Coffee for a delicious South Indian breakfast.

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