Kathirikai Gotsu | Chidambaram Gothsu | Baingan Bharta | Sutta Kathirikai Gotsu

Kathirikai Gotsu | Chidambaram Gothsu | Baingan Bharta | Sutta Kathirikai Gotsu
Kathirikai Gothsu / Baingan Bharta

In this instantaneous world of shortcuts and minimal manual effort, the good old traditional concept of slow-cooking has literally been placed on the ‘back burner’. Having said that, nothing beats the aroma, texture and flavour of cooking your meals on a slow flame, nurturing it with all the attention and care it deserves. Slow-cooking your food not only entails a delectable outcome but also makes your food more nutritious and enhances its flavour. Studies suggest that cooking your food on a slow flame captures its nutrients and is thus a healthier lifestyle choice. Let’s take a look at two such Indian side-dishes prepared through slow cooking – baingan bharta and kathirikai gotsu.

Baingan ka bharta is one such delicacy that is the result of slow-cooking the eggplant directly on the flame. Even in the modern world where many novel cuisines have entered the culinary arena, the good old baingan ka bharta continues to be enjoyed all over India. But today, we are here with an interesting South Indian variation to this bharta – one that is perhaps a little more unsung than your quintessential bharta but is sure to treat your taste-buds with its tangy and unique flavour! Kathirikaai gotsu, anyone?

Kathirikai is a Tamil word for eggplant or baingan. Gotsu is a mashed side dish like any bharta but with a South Indian twist to it. This Sutta kathirikai gotsu, which means roasted eggplant, is an amazing accompaniment for idli, dosa, pongal, upma, rice, and rotis. In this blog, let us take a look at how you can prepare this delicious kathirikai gotsu conveniently in your home kitchen!


  • Large eggplants/ Baingan, weighing 900 grams together 
  • Tamarind lemon size (from which about 3 cups juice is extracted)
  • Tomato – 1 big 
  • Red chilies 4 (byadgi)
  • Onions 2 medium-sized
  • Coriander leaves few as per taste
  • Turmeric 1 tsp
  • Red chili powder – 1/2 tsp Kashmiri 
  • Curry leaves – 1 tbsp
  • Sesame seed oil 
  • Mustard seeds – 1 tsp
  • Cumin seeds/jeera – 1/2 tsp
  • Garlic cloves total – 10 big 
  • Ginger – 1-inch piece, sliced
  • Green chilies – 3 finely chopped (less spicy ones)
  • Jaggery – 1 tbsp

How to Prepare Kathirikai Gotsu:

  • Wash and dry the eggplant. Then apply oil on it. Applying oil will help the skin to get roasted well and give a nice burnt flavor.
  • Make slits with a knife so that the heat penetrates the interiors of the eggplant and it gets well-roasted.
  • Roast the eggplant for about ten to twelve minutes on fire. After 12 minutes, the eggplant would be well roasted. Let it cool down thoroughly.
  •  While the eggplants are cooking, roast the tomatoes and red chilies. Peel the skin of the tomatoes and cut into pieces.
  • Extract tamarind juice from the soaked tamarind.
  • This gothsu has a mashed consistency. So, let us chop the eggplant and tomatoes into small pieces. This will save our cooking time. 
  • Coarsely crush the roasted red chilies in a mortar and pestle. These coarsely crushed red chilies give a unique taste to the dish.
  • Mix chopped tomatoes, eggplant, tamarind juice, and crushed red chilies in a bowl. Add salt.
  • Heat the sesame seed oil.
  • Add mustard seeds, red chilies, and curry leaves. 
  • Add finely chopped onions. You can skip the onions and garlic if you do not prefer eating them. 
  • Next, add the turmeric powder. The final look of this dish is yellowish in color. 
  • Add the mixture of roasted eggplants, roasted tomatoes, red chilies,  tamarind water.  Mix well. Cover and cook on low flame for about 10 minutes. Check and stir it intermittently.
  • After 10 minutes, switch off the flame and garnish the gothsu with coriander leaves. 
  • Have it with hot rice or rotis. It goes best with ven pongal. Today, we are having it with pongal or South Indian khichdi.

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