Sutta Kathrikkai (Burnt Aubergine) Gothsu
Sutta Kathrikkai (Burnt Aubergine) Gothsu is a delicious, rustic accompaniment for VeN Pongal, Upma or plain rice, traditional to South India.
The burnt smell of aubergine is the highlight and the burnt aubergine is actually the dominant ingredient in this simple dish. To bring out the most burnt smell, in those days, my grand mother used to roast the aubergine on top of charcoal and wood stove. That is the best method to roast aubergine. As an almost equivalent method, you can roast aubergine on a barbeque unit if you have one. Otherwise, roast on stove top flame.
Sutta Kathrikkai Gothsu is one of my mother in law’s and husband’s favourite dish and whenever I make this, I will have to actually make slightly more quantity than required. They usually eat more Gothsu than VeN Pongal when they are served together. So here’s the family favourite Sutta Kathrikkai Gothsu recipe!
Ingredients
Large Aubergine (brinjal) – 2
Curry Leaves – a few (hand torn)
Green chillies (finely chopped) – 2 (or to taste)
Coriander leaves (finely chopped) – 2 tbsp
Tamarind – 1 medium lemon sized, soaked for 10 mins in 500ml hot water or 1 1/2 tbsp of tamarind paste mixed with 500 ml water
Sugar (or jaggery) – 1 tbsp
Salt – 1 tsp (or to taste)
Turmeric powder – 1 tsp
Dry red chillies (broken up) – 3 (optional)
Asafoetida (hing) – 1/4 tsp
Oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dhal – 1 tsp
Yield
~ serves 3
Prep time
40 mins
Cook time
20 mins
Method
1) Wash the aubergines, pat dry and apply a thin coat of oil. Make small slits in three or four places and roast them on the stove flame directly or use a grill to roast. Keep the flame in medium heat and keep turning the aubergine every 40 to 50 secs (use tongs to handle the aubergine, or insert a skewer or knife in the aubergine and hold it on the flame directly).
2) When the aubergine is roasted completely, the skin will look charred. Allow to cool in a bowl for 15 mins.
3) While roasting and cooling the aubergine, simultaneously start the prep process. First squeeze out the tamarind pulp completely from the hot water to get thin tamarind juice. Filter this tamarind juice and set aside. If you are using tamarind paste, ignore this step.
4) In a wide pan/kadai, take oil and heat it. When mildly hot, add the mustard seeds and allow it to splutter. Then add the urad dhal and fry until it turns golden.
5) Add the dry red chillies (optional), asafoetida and turmeric powder. Saute for half a minute. Now add the green chillies and curry leaves. Fry for 1 min.
6) Now add the tamarind, salt and sugar. Mix. Cover the pan and boil (on minimum heat) for nearly 10 mins or until the raw smell of the tamarind goes away and all the ingredients blend well.
7) In the meantime, gently scoop out the flesh into a bowl and mash roughly.
8) When the raw smell of the tamarind goes away and all the other ingredients have blended well, add the mashed aubergine and mix well. Switch off the heat. Cover the pan for 10 mins and set aside. After 10 mins, garnish with coriander leaves.
9) Serve the Sutta Kathrikkai gothsu as a gravy accompaniment to VeN Pongal/upma or plain boiled rice.
Notes
- The amount of chillies I’ve given is for two cups of aubergine pulp after roasting and deskinning and according to my taste. In case you choose to increase or decrease the spice level according to your preference, then adjust the amount of tamarind and salt accordingly so it’s not too sour or salty.
- Sutta Kathrikkai Gothsu stays fresh for 3 to 4 days when refrigerated.
Beginners Tips
- Applying oil on the skin of the aubergine helps in even roasting. Also making small slits on the surface helps minimise the mild bursting of the aubergine while roasting.
- Until the aubergine is burnt completely on all sides, keep rotating it with the help of tongs or knife on the heat to achieve even roasting and cooking it completely from inside.
