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Tamil Kathirikai Gothsu

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

Ingredients

(Serves 4)

300gms aubergine cut in cubes

3 tbsp vegetable oil or ghee

1 tsp black mustard seeds

1 tsp urad dal

1 tsp channa dal

8-10 curry leaves

¼ tsp asafoetida

110gms white onion finely chopped

2 green chillies finely chopped

120gms tomatoes finely chopped

2 tbsp moong dal

1 tsp turmeric powder

500mls water

1 tsp tamarind paste

Salt to taste

Related Recipes

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

Spices Used in Recipe

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