Kathirikkai Gothsu (Eggplant Tamarind Curry)

Kathirikkai Gothsu (Eggplant Tamarind Curry) — smoky, bold, Tamil. Uses our All Purpose Special spice mix. Eggplant: everyday Woolworths staple, transformed.

Ingredients (serves 3–4)

• 3 medium eggplants (aubergines), about 600–800 g total, cut into 3 cm chunks

• 2 tbsp vegetable oil (or coconut oil)

• 1 tsp mustard seeds

• 1 tsp urad dal (split black gram) — optional for texture

• 1 dried red chilli, broken

• 1 large onion, finely sliced

• 2 garlic cloves, crushed

• 1 tsp turmeric

• 2 tsp Curries And Varuvals All Purpose Special spice mix

• 2 medium tomatoes, chopped

• 1/2 cup tamarind pulp (about 2 tbsp tamarind paste diluted in 1/2 cup warm water) — adjust to taste

• 1–1¼ cups water

• 1 tsp jaggery or brown sugar (balances tamarind)

• Salt to taste

• Handful fresh coriander, chopped

• 1 tbsp oil for roasting eggplant (optional: char over gas or roast in oven for smoky flavour)

Method

1. Prepare eggplant: Toss chunks with a little oil and a pinch of salt. For smoky depth, char on a hot pan or over a gas flame until edges blacken, or roast at 220°C for 20–25 minutes. Set aside.

2. Tempering: Heat 2 tbsp oil in a wide pan. Add mustard seeds; when they pop, add urad dal and dried chilli. Fry until dal turns golden.

3. Sauté aromatics: Add sliced onion and cook on medium until translucent and lightly caramelised. Add crushed garlic and turmeric; cook 1 minute.

4. Spices and tomatoes: Stir in Curries And Varuvals All Purpose Special spice mix. Add chopped tomatoes and cook until they break down and oil separates slightly.

5. Build the gothsu: Add tamarind pulp, water and jaggery. Bring to a gentle simmer.

6. Add eggplant: Fold in charred/roasted eggplant. Simmer uncovered 8–10 minutes so flavours marry and sauce thickens. Adjust salt and tamarind/sugar balance — gothsu should be tangy with a touch of sweetness.

7. Finish: Scatter chopped coriander. Turn off heat and let sit a few minutes before serving.

Serving & pairing

• Serve steaming hot with steamed white rice so the tamarind base soaks in — visually rich spoonfuls of glossy sauce on rice make great social photos.

• Coconut chutney and crisp papadum on the side for contrast: cool, creamy chutney and crunchy papadum balance the smoky, tangy curry.

Tips

• Use eggplants that are firm with bright skin. Smaller ones give firmer texture.

• For extra smokiness, char the eggplant over an open flame and peel lightly.

• The All Purpose Special spice mix adds depth and a signature Tamil warmth — start with 2 tsp and adjust in future cooks to taste.

• Leftovers taste even better the next day; reheat gently so the eggplant keeps its shape.