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.


  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



In Thali, Maunika shows you how to create over 80 easy, accessible and delicious Indian recipes in your own kitchen, how balance a variety of flavours and textures within each dish when creating your own thali at home.