This Kothsu (Gothsu, Kosthu) is a tamarind based South Indian (Tambrahm) curry that is made by roasting and mashing eggplant and popping it into a spicy tamarind gravy.

Some people get this dish confused with Chidambaram Brinjal Kothsu, but it is different. Chidambaram Brinjal Kothsu is made with toor dal and without tamarind. This Brinjal Kothsu is made without any dal, and includes tamarind. There is only a little gravy which is thickened with some rice flour, so it just coats the eggplant. You can see that the two dishes are quite different.

It is a quick dish to make once the eggplant is roasted. The aroma of the roasting is a wonderful smell. I do it outside on the BBQ grill, and I am sure that all neighbours must suddenly become hungry, due to the aroma.

Are you after other Kothsu recipes? Try Brinjal Kothsu, Cabbage Kothsu, Chidambaram Brinjal Kothsu and Onion Kothsu with Tamarind.

Also try Sodhi.

Or would you like other Eggplant dishes? Try Eggplant Kuzhambu, Baingan ka Salan – Eggplant in a Creamy Gravy, Sampangi Pitlai, and Eggplant Makhani.

Or browse all of the Kothsu dishes, and all of the Eggplant dishes. Meenakshi Ammal’s recipes are available here, all of our Indian recipes are here and our Indian Essentials here. Or simply explore our Late Autumn dishes.

Brinjal Tamarind Kothsu | Eggplant Tamarind Kothsu

for 2 cups Kothsu

2 or 3 large eggplants

lime sized piece of tamarind

salt to taste

6 dried Indian red chillies, pinched into halves

2 green chillies, cut into 3 pieces each

0.75 tspn brown mustard seed

pinch asafoetida

4 tspns ghee

0.5 tspn fenugreek seeds

0.5 tspn rice flour

curry leaves

method

Roast the eggplants over hot coals, or in a charcoal oven. Alternatively you can roast them over a gas flame, under a griller, in the oven or in a covered BBQ (my favourite method).

When the eggplant is well roasted, the skin is charred and the flesh is soft, remove them from the heat and allow to cool. Remove the skin and knead/shred the flesh. Keep aside.

Soak the tamarind in about 0.75 cup or so hot water, for 30 mins, then strain, pushing the pulp through the strainer. Discard the seeds and fibres and keep the water and pulp aside.

Heat the ghee in a kadhai and fry the mustard seed, allowing it to pop. Add the red chillies and asafoetida, then after a moment, add the green chillies and curry leaves. Stir fry a little.

Add the tamarind water and salt to taste, and bring it to the boil

Dry roast the fenugreek seeds and grind them to a powder. Add to the kothsu once it has boiled well.

Mix the rice flour with water to a thin paste, and mix into the kothsu. Bring back to the boil while stirring, and allow to boil for a few moments.

Add the eggplant to the simmering kothsu. Stir well and boil for 2 or 3 seconds before removing from the heat and serving. Garnish with coriander leaves if desired.

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