சிதம்பரம் கத்திரிக்காய் கொஸ்து | Chidambaram Brinjal Gothsu | Ep - 67 | Rakesh Udan

A temple offering made at the Chidambaram Natarajar temple using eggplants and a special gosthu powder. Offered to the Lord along with Sambaa Saadan. Has the full recipe in English (text below)

Ingredients:

• Egg plant - quartered - 6
• Oil - 2 tbsp
• Curry leaves
• Red chillies - 5
• Tamarind - med size of lemon
• Water - 250 ml
• Asafoetida -1 tsp
• Salt

Gosthu Powder:

• Red chillies - 5 nos
• Coriander seeds - 3 tbsp
• Channa dhal - 2 tbsp

Method:

1. Heat oil, add the quartered eggplant until it softens. Set aside to cool.

2. Once cool, mash to a coarse consistency.

3. Heat oil, add mustard, red chilly, curry leaves, asafoetida and add the coarse eggplant mixture and sauté. Add salt.

4. In a separate wok, heat oil and fry the red chillies, coriander seeds and channa dhal until brown. Cool and grind to a powder (this is the Gothsu powder)

5. Extract tamarind juice with 250 ml of water and add this to the eggplant mash.

6. Once cooked and you notice the raw smell of the tamarind fades, add the gosthu powder to the eggplant mash.

7. The dish is done when you notice the oil on the sides of the wok.

8. Check for salt.

9. You can make this thick or thin based on your liking. If you want this thinner, add more water.

10. Serve hot with sambaa saadam or white rice, ven pongal or arisi upma

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