Tamil Kathirikai Gothsu

Aubergine curry with lentils, green chilli, tamarind and curry leaves

A popular south Indian curry that is perfect for breakfast or even a special occasion and so delicious served with steaming idlis or pongal. This simple version using Aubergines is easy to cook for a midweek meal and perfect with plain rice. I prefer cooking it with ghee although you can leave it out for a vegan friendly option. Any vegetables work well in this recipe instead of aubergines too.

Method

  1. Heat oil in a heavy bottom large sauce pan over a medium heat. Add mustard seeds, urad dal, channa dal, curry leaves and asafoetida

  2. Fry for a few seconds and add onions continue to stir and soften onions for 5 minutes. Add the green chillies, tomatoes and continue to cook for 6-8 minutes as they begin to soften

  3. Add moong dal and diced aubergines; fry for a minute. Add turmeric powder and mix well

  4. Add water, tamarind paste and season to taste. Simmer over a low heat for 25-30 minutes with a lid on. Stir halfway through cooking. Serve warm with rice or idlis

  • Maria Del Carmen Gumucio

    Delicious…thanks!! We did it and are ready to eat!!

  • Jennifer

    This sounds delicious, but is there really only a total of 2 tablespoons plus 2 teaspoons of dal in the recipe? Or is there something missing from the the list of ingredients? It seems like so little, and the photo looks as if there’s quite a bit of dal in relation to the aubergine.

    • Maunika Gowardhan

      The quantities are correct! Its an aubergine heavy dish:)

  • Fiona

    What type of aubergines have you used on this? The long green pr big purple or the tiny purples?

    • Maunika Gowardhan

      A regular large one!

@cookinacurry

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