Recipe: KATHARIKKAAI PULI GOTHSU (கத்தரிக்காய் புளி கொத்சு)

Katharikkaai Puli Gothsu

I learned this in my mother’s kitchen. She used to make many variants of the big brinjal that is usually used in North India to make Baingan Bartha.

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!

Recipe: STUFFED BRINJALS

This is a recipe that I learned from my mother. By the way, she is a great cook and the flavour, texture and taste of whatever she makes turns out just perfect. She never even bothers to check for salt before serving the food. :)

Brinjals are also known as Eggplants or Aubergines.
Ingredients:

Brinjals (Choose the dark purple brinjals that are small and tender) - 1/2 Kg (Chop the green heads off and slit across - check picture)
Dhania Powder - 4 tsp
Channa Ka Atta (கடலை மாவு) - 4 tsp
Jeera Powder - 2 tsp
Haldi Powder (மஞ்சப்பொடி) - 1/2 tsp
Mirchi Powder - 2-3 tsp
Salt - to taste
Rai (கடுகு) - 1 tsp
Urad Dal (உளுத்தம் பருப்பு) - 2 tsp
Oil - 4 tsp
Curd - 3 tsp
Method:

Mix all the above-mentioned powders with salt and stuff the brinjals and keep them aside. Heat oil in a non-stick pan and crackle rai in it. Add the urad dal and let it brown before gently placing the stuffed brinjals one by one in the pan. Add the curd. This takes away the bitterness that is sometimes present in brinjals and also ensures that they are well-fried. Keep the flame on medium and cover the pan and cook stirring from time to time till the brinjals are crisp and delicious. Serve hot with rice or rotis.