Chidambaram Gothsu

A special dish! (South Indian baingan bartha)

Chidambaram is a culturally important town in Tamil Nadu and the Nataraja temple here was at the heart of the all-important Bhakti movement of the south that rejuvenated Hinduism and also helped to create many Tamil literary gems as well. Brinjal gothsu is prepared at this Chidambaram temple as part of offerings to the reigning deity, Lord Nataraja.

This simple to make variation is typically served with idly, dosa, or ven pongal, but it is so versatile that it can be had with rice or chappatis, too.

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Ingredients:

• Brinjal – 1 Big (bartha) brinjal

• Onion –  1 medium size

• Tamarind –  gooseberry size (8-10 gms)

• Oil (gingelly/groundnut) – 1 tbsp

• Salt as needed

To roast & grind (Gothsu powder)

• Coriander seeds – 1 tbsp

• Red chilies – 4 

• Chana dal - 1/2 tbsp

• Oil (gingelly/groundnut) – 1 tsp

To temper:

• Oil (gingelly/groundnut) – 1 tbsp

• Mustard seeds – 1/2 tsp

• Urad dal – 1 tsp

• Chana dal - 1/2 tsp

• Hing – ¼ tsp 

• Curry leaves – 10-12

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Preparation:

1. Soak tamarind in 1 cup of warm water for 10 minutes.

2. Extract tamarind juice and discard the pulp.

3. Chop brinjal into 1-inch cubes and keep immersed in water to avoid discoloration

4. Chop Onions into 1/2 inch pieces

Cooking Method:

Chidambaram Gothsu is cooked in 3 stages:

I

1. Heat 1 tsp of oil in a hot pan.

2. Add the ingredients under “To roast and grind” (coriander seeds, chana dal, and red chilies) and fry till the dal turns golden. 

3. Remove and let it cool

4. Grind to a coarse powder

II

1. To the same pan, add 1 tbsp oil

2. Add onions and saute till translucent.

3. Add the brinjal cubes and saute them till they are well cooked

4. Remove them from pan and let it cool

5. Grind in pulse mode just for a couple of seconds, but just blend, don’t turn it to a smooth paste

III

1. Add 1 tbsp of oil to the pan, once hot, add mustard seeds and let it sputter.

2. Add urad dal and chana dal and fry till dal turns golden brown.

3. Add curry leaves

4. Add tamarind juice, salt, hing.

5. Simmer the tamarind juice for about 5 mins

6. Add onion-brinjal and mix well

7. Add the Gothsu powder and mix well.

8. Cook in low flame for about 5 mins or till the oil separates.

9. Garnish with coriander leaves

   

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(Chidambaram temple image courtesy Wikipedia)

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