Breakfast with Eggplant Gothsu

Eggplant (brinjal) gothsu is one of our favourite accompaniments for idli & dosa and I usually prepare this for breakfasts on Sundays. It is a very unique gothsu prepared by people living in Tirunelveli and is called as kathrikai kichadi.

IMG_4877.JPGWe also make gothsu using yellow pumpkin (poosani) and ridge gourd (peerkangai), you may find the recipes for poosani kichadi & peerkangai kichadi at the end of this post.

Serving Gothsu:

We can serve brinjal gothsu with hot soft steamed idlis, crispy ghee roasts or spongy dosa. It is heavenly when you pour this gothsu liberally over idli/ dosa followed by cold pressed sesame oil.

It is better to prepare it in slightly larger quantity so that your family can relish this with complete satisfaction. Here is the recipe for eggplant gothsu:

Cooking Time: 30 min

Serves: 4


  1. Eggplant (kathrikai) – 500 g
  2. Green chillies (pachai milagai) – 5 Nos
  3. Tamarind (puli) – Please refer the image (or) tamarind pulp – 1/2 tsp
  4. Sesame Oil (preferably coldpressed) – 1 tbsp
  5. Mustard seeds (kadugu) – 1/2 tsp
  6. Shallots (chinna vengayam) – 100 g
  7. Curry leaves (kariveppilai) – 1 sprig
  8. Red chillies (milagai vatral) – 2 Nos
  9. Turmeric powder (manjal podi) – 1 tsp
  10. Salt – 1 tsp (heaped)


Cooking Method:

  • Chop eggplants & green chillies roughly.
  • Steam eggplants, green chillies & tamarind in a steamer for 5 to 7 min.
  • Bring them to room temperature and grind into fine paste.
  • Add salt into eggplant paste and whisk for a while.
  • Chop shallots finely & keep aside.
  • Heat oil in a pan and add mustard seeds.
  • When they spluttered add curry leaves & redchillies and fry for few sec.
  • Add turmeric powder & fry for 5 sec.
  • Add chopped shallots & saute till they become translucent.
  • Add eggplant paste and blend them well.
  • Add enough water to get pouring consistency and bring it to a boil.
  • Hot Gothsu is ready to serve.

Please Note:

  1. To add flavor to this dish you can add chopped coriander leaves generously and bring to a boil.
  2. It is preferred to use shallots rather than onion.
  3. Turmeric powder is an important ingredient without which gothsu will be in grey or black color. Stir frying turmeric powder helps to bring out its color in any recipe than adding just before boiling.
  4. We use sesame oil alone for this preparation.
  5. Same recipe can be followed by replacing eggplant with chayote (chow-chow), ridge gourd (peerkangai) or yellow pumpkin (for these vegetables tamarind & turmeric are not required); but eggplant gothsu tastes much better than all other gothsu.

Pumpkin Gothsu:

poosani kichdi

Ridge gourd Gothsu:

peerk gotsu


5 Comments Add yours

  1. Christy B says:

    Mmmm, it’s a good start to the day with this meal! I like what you wrote about cooking being a form of meditation 🙂 🙂

    1. Megala says:

      Haha! Thanks!

  2. InspiresN says:

    looks so yum! love the neat and easy to understand presentation as well!!

    1. Megala says:

      Thank you so much!

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