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| Katharikkaai Puli Gothsu |
In Chennai, the large brinjal comes in many forms and shapes – both purple and green in colour. Each one has a subtle flavour of its own. Here, in Mumbai, I am used to making these dishes with the large purple brinjal that you see in the picture.
This recipe is one of my favourites…
Ingredients:
பெரிய கத்தரிக்காய் - Purple Brinjal – 2 (weighs about ½ kg)
புளி - Tamarind – 1 small ball (about the size of a lemon)
கடுகு - Mustard (राइ) – ½ tsp
பச்சை மிளகாய் - Green Chillies – 2 (cut into pieces)
வெத்த மிளகாய் - Red Chillies – 2 (cut into pieces)
கருவேப்பிலை - Curry Leaves – a few
வெந்தயப்பொடி - Methi Powder – ¼ tsp
மஞ்சப்பொடி - Turmeric Powder – ¼ tsp
பெருங்காயப்பொடி - Asafoetida (हिंग) – ¼ tsp
மிளகாய் பொடி - Chilli Powder – ¼ tsp
நல்லெண்ணை - Til Oil – 2 tbsp
உப்பு - Salt to taste
Method:
1. Smear the brinjals with a thin coating of oil and roast over slow flame, turning it from time to time. You can hold it by the thick stem and turn the brinjal. Cook till it turns black on the outside and soft within. Keep aside to cool.
2. Peel the brinjals, touching water from time to time so that the blackened skin does not stick. Once done, cut of the stem, slit the cooked brinjal in half to check for worms. Using a masher, mash the brinjals into pulp.
3. Extract two cups of tamarind juice by squeezing the tamarind in water.
4. Take a saucepan and heat the oil in it. Once hot, add the mustard and let it crackle. Then add both the red and green chillies and curry leaves and mix.
5. Add the four powders and mix well on a slow flame.
6. Then add the tamarind juice and salt. Allow this to boil for about 4-5 minutes.
7. Then add the mashed brinjal to the saucepan and mix well. Let the mixture cook on a slow flame for another 4-5 minutes. The mixture will thicken. Then switch off the stove.
The Katharikkaai Puli Gothsu is ready to eat with Rice/Idli/Dosa as you prefer. It tastes simply yummy!
