Recipe: At Home Brinjal Puli Gosthu-Kumbakonam special

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Recipe: At Home Brinjal Puli Gosthu-Kumbakonam special
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Recipe: At Home Brinjal Puli Gosthu-Kumbakonam special Delicious, fresh and tasty.

Brinjal Puli Gosthu-Kumbakonam special. / Brinjal Puli Kulambu Recipe - Kathirikai Puli Kuzhambu Recipe. Brinjal Puli Kulambu Recipe - Kathirikai Puli Kuzhambu Recipe. This is one of our favourite.

Brinjal gothsu (chidambaram brinjal gothsu) is a traditional side dish made for idli / dosa, with brinjal, small onion, coriander seeds as main ingredients.

I learnt from my Mom in law, she is from Chidambaram and they make it this way.

Brinjal recipes have become a routine at home these days.

You can cook Brinjal Puli Gosthu-Kumbakonam special using 4 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Brinjal Puli Gosthu-Kumbakonam special

  1. You need 250 grams of Brinjal.

  2. Prepare 3 of green chilies.

  3. Prepare 2 cups of Tamarind water.

  4. You need 2 of ts salt, coriander leaves, mustard, cooking oil.

After ennai kathirikai kulambu my fav is this Kathirikai Puli Kuzhambu….make some rice,a simple stir fry and you are done with your meal.

There were days when I used to hate brinjals and now I wonder myself for being a great lover of brinjals 🙂 Brinjal Gotsu is a traditional and delicious side dish for venn pongal.

Pongal with gotsu is one of the popular SouthIndian Breakfast.

We can make gotsu with mixed vegetables.

Brinjal Puli Gosthu-Kumbakonam special instructions

  1. First apply oil on the brinjal and toast it in the blue flame..

  2. Peel the skin and mash it with salt..

  3. In a pan add Tamarind water and add the mashed brinjal..

  4. In another pan add cooking oil, allow mustard to crack and add green chili pieces..

  5. Pour this on the tamarind water. Then add coriander leaves on it..

  6. Thus Brinjal (Katharikai) puli gosthu is ready to taste..

But Brinjal gotsu (Kathirikkai Gotsu / Venn Pongal Gotsu) is the traditional gotsu variety.

This is the recipe which I learnt from my Grandmother.

Cut the brinjal lengthwise into pieces and place it in a bowl of water till you cook to prevent turning brown color; Heat oil in a pan, when its become hot, fry the mustard seeds, bengal gram dal, urad dal, curry leaves, onion and garlic.

An authentic and spicy curry recipe made with tender and small eggplant in a peanut and coconut-based gravy.

This morning, I made this easy brinjal gothsu recipe in a pressure cooker learning from my MIL.