Tamil Kathirikai Gothsu Aubergine curry with lentils, green chilli, tamarind and curry leaves

(from xombi’s recipe box)

Source: Maunika Gowardhan

Serves 4 people

Categories: Indian


  • 300gms aubergine cut in cubes
  • 3 tbsp vegetable oil or ghee
  • 1 tsp black mustard seeds
  • 1 tsp urad dal
  • 1 tsp channa dal
  • 8-10 curry leaves
  • 1/4 tsp asafoetida
  • 110gms white onion finely chopped
  • 2 green chillies finely chopped
  • 120gms tomatoes finely chopped
  • 2 tbsp moong dal
  • 1 tsp turmeric powder
  • 500mls water
  • 1 tsp tamarind paste
  • Salt to taste


  1. Heat oil in a heavy bottom large sauce pan over a medium heat. Add mustard seeds, urad dal, channa dal, curry leaves and asafoetida

  2. Fry for a few seconds and add onions continue to stir and soften onions for 5 minutes. Add the green chillies, tomatoes and continue to cook for 6-8 minutes as they begin to soften

  3. Add moong dal and diced aubergines; fry for a minute. Add turmeric powder and mix well

  4. Add water, tamarind paste and season to taste. Simmer over a low heat for 25-30 minutes with a lid on. Stir halfway through cooking. Serve warm with rice or idlis

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