A traditional dish associated with the Chidambaram Nataraja Temple, Kathirikai Gosthu is traditionally served with Jeeraga Samba rice seasoned with pepper and cumin.
This gosthu holds a special childhood memory for me. Temple prasadam would arrive home late, and my grandfather would wake me up to have some, knowing how much I loved it. We usually enjoy it with hot idli or dosa.
I make this version with generous amounts of fragrant gingelly oil (nallennai), which gives the gosthu its signature aroma and richness. I make it only occasionally, but when I do, I make it just the way I love it—rich, flavorful, and delicious. The onion-free version is closer to the temple-style tradition, while our current family recipe with shallots is a home-style adaptation.
Chidambaram Kathirikai Gosthu (Brinjal Gosthu)
Ingredients
Seasoning
- 1/3 cup Gingely Oil ONLY
- 12-14 Small sized brinjals
- ½ tsp Mustard seeds
- 1 tsp Split Urad dal
- ¼ tsp Asafoetida
- 2 Red chilies broken
- 1 sprig Curry leaves
- 1 cup Chopped Shallots
- ¼ tsp Turmeric powder
- ½ tsp Kashmiri Chili powder
- Salt to taste
- ½ tsp Tamarind paste
- ½ cup Water
- 2 tsp Gosthu Podi
- A handful of chopped Coriander leaves
Instructions
Now, let's prep and cook!
- Wash the brinjal well and cut it into small pieces. Keep the cut pieces immersed in water until you are ready to cook them. This prevents them from discoloring.
- Heat the gingelly oil in a kadai. Drain the brinjal well and add it to the hot oil. Fry until the pieces are nicely cooked and tender, about 5–10 minutes. Remove the brinjal and set aside, leaving the remaining oil in the kadai.
- In the same kadai, add mustard seeds. Once they begin to splutter, add the urad dal, asafoetida, curry leaves, and broken red chilies.
- Add the chopped shallots and sauté until they turn a beautiful golden brown. The temple-style version does not include onions.
- Add turmeric, Kashmiri chili powder, and salt. Mix well. Pour in the tamarind water and add a little more water. Bring it to a good boil.
- Add the fried brinjal, and the Gosthu podi and simmer for a few minutes until the flavors come together.
- Using a potato masher, gently mash the brinjal into the mixture so it blends well with the tamarind gravy while still leaving some small pieces for texture.
- Continue simmering until the gosthu thickens slightly and the raw tamarind taste disappears. Turn off the heat and add fresh coriander leaves, if using.
- Serve hot with soft idlis, dosa, or uttapam. The combination of tender brinjal, tangy tamarind, shallots, and fragrant gingelly oil makes this an especially delicious gosthu.
💛 Lakshmi's Tips
- I use generous gingelly oil for the traditional richness and aroma, but this recipe can absolutely be made with less oil and will still taste delicious.
- Rest for a few minutes before serving so the flavors come together.
Yum❣️