Katharikai gosthu/kosthu (Chidambaram brinjal gosthu) in mom's method - preparation time 20 mins
Making of katharikai kosthu is famous in our native place chidambaram. In most of the functions this kosthu make a perfect pair with idli. This will be a very tasty side dish. You will end up eating few extra idli or dosai when you prepare this brinjal kosthu. Try it out you people surely love it. With slight modification it can be made as a side dish to pongal. When you prepare pepper rice this can be served as side dish for the rice. Happy and healthy eating :-)
Ingredients:-
Brinjal (katharikai) - 6 (Brinjal should be soft and tender, Check whether the green part is fresh and broad)
Small Onion - 20 (finely chopped i.e. small strips of 1/2 inch. If small onion is not available you can use 2 big onion)
Roasted and ground red chili powder - 1 tbsp
Green chili - 1slit in middle
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Turmeric powder - ¼ tsp
Tamarind juice - 1 tsp
Water - Required to cook brinjal and onion
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Roast till nice aroma comes and powder- 2 tbsp of coriander seed, 1 tsp gram dhal, 4 pepper & 1 red chili
Salt to taste
Preparation method:-
Chop the brinjal (katharikai) to small pieces and keep in a bowl of water (to avoid oxidation).
Add one tbsp of oil to a kadai, add chopped brinjal's (without water), turmeric a pinch, salt to cook brinjal.
Sortae for few mins and sprinkle little water so the brinjal will be cooked softly.
Mash this using a ladle and transfer to a bowl.
Clean the tawa and add 1 tbsp oil, mustard, urad dhal, green chili & chili. When dhal is golden brown add the chopped onion fry to transparent colour.
Add remaining turmeric, water, salt and boil till the onion is cooked.
Now add the tamarind juice, cook till the raw smell of tamarind goes off. (Take care while adding the tamarind juice. This gravy will be tasty only when all the taste and required proportion)
Add boiled and mashed brinjal to the boiling onion and tamarind gravy.
When vegetables blends with all the ingredients it will become a thick gravy. If you want you can add little water to the gravy.
Add coriander, roasted ground red chili powder,coarse ground powder (roasted coriander seed, gram dhal, pepper & chili) to the gravy and boil for few minutes. Due to dhal it will become thick.
Heat 1 tsp of gingely oil and add to the katharikai kosthu. This will give the appropriate colour and taste to the chidambaram katharikai kosthu or brinjal kosthu.
Finally transfer to a bowl and garnish with curry and coriander leaves.
Goes very well with dosa and idli.
Note: Usually it will be very tasty when you use small violet brinjal's which we get more on south part of India. I tried making this on big size brinjal's which we used to get on other parts of world but, the taste is bit less.
Making of katharikai kosthu is famous in our native place chidambaram. In most of the functions this kosthu make a perfect pair with idli. This will be a very tasty side dish. You will end up eating few extra idli or dosai when you prepare this brinjal kosthu. Try it out you people surely love it. With slight modification it can be made as a side dish to pongal. When you prepare pepper rice this can be served as side dish for the rice. Happy and healthy eating :-)
Ingredients:-
Brinjal (katharikai) - 6 (Brinjal should be soft and tender, Check whether the green part is fresh and broad)
Small Onion - 20 (finely chopped i.e. small strips of 1/2 inch. If small onion is not available you can use 2 big onion)
Roasted and ground red chili powder - 1 tbsp
Green chili - 1slit in middle
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Turmeric powder - ¼ tsp
Tamarind juice - 1 tsp
Water - Required to cook brinjal and onion
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Roast till nice aroma comes and powder- 2 tbsp of coriander seed, 1 tsp gram dhal, 4 pepper & 1 red chili
Salt to taste
Preparation method:-
Chop the brinjal (katharikai) to small pieces and keep in a bowl of water (to avoid oxidation).
Add one tbsp of oil to a kadai, add chopped brinjal's (without water), turmeric a pinch, salt to cook brinjal.
Sortae for few mins and sprinkle little water so the brinjal will be cooked softly.
Mash this using a ladle and transfer to a bowl.
Clean the tawa and add 1 tbsp oil, mustard, urad dhal, green chili & chili. When dhal is golden brown add the chopped onion fry to transparent colour.
Add remaining turmeric, water, salt and boil till the onion is cooked.
Now add the tamarind juice, cook till the raw smell of tamarind goes off. (Take care while adding the tamarind juice. This gravy will be tasty only when all the taste and required proportion)
Add boiled and mashed brinjal to the boiling onion and tamarind gravy.
When vegetables blends with all the ingredients it will become a thick gravy. If you want you can add little water to the gravy.
Add coriander, roasted ground red chili powder,coarse ground powder (roasted coriander seed, gram dhal, pepper & chili) to the gravy and boil for few minutes. Due to dhal it will become thick.
Heat 1 tsp of gingely oil and add to the katharikai kosthu. This will give the appropriate colour and taste to the chidambaram katharikai kosthu or brinjal kosthu.
Finally transfer to a bowl and garnish with curry and coriander leaves.
Goes very well with dosa and idli.
Note: Usually it will be very tasty when you use small violet brinjal's which we get more on south part of India. I tried making this on big size brinjal's which we used to get on other parts of world but, the taste is bit less.
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