Kathirikai Gotsu

🔥 Prep

• Wash and pat dry the 300 g eggplant; cut into 2‑cm cubes and keep in a bowl of water to prevent discoloration.
• Peel and finely chop the 1 onion.
• Chop the 1 tomato into small pieces.
• Measure out 1 tbsp tamarind paste and 1.5 tbsp sambar powder.
• Measure out 1 tsp mustard seeds, 10 curry leaves, 2 tbsp sesame oil, 1.25 tsp salt, and 200 ml water.

🔥 Cook

• 1. Heat 2 tbsp sesame oil in a deep skillet or kadai over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter for 15 seconds.
• 3. Add 10 curry leaves and sauté for 5 seconds until fragrant.
• 4. Add the chopped 1 onion and sauté over medium heat for 3‑4 minutes until translucent.
• 5. Stir in the chopped 1 tomato and cook for 2 minutes until it softens.
• 6. Sprinkle 1.5 tbsp sambar powder and 1.25 tsp salt, mixing well; cook for 30 seconds to toast the spices.
• 7. Dilute 1 tbsp tamarind paste in 200 ml water, then pour the mixture into the pan; bring to a gentle boil over medium‑high heat for 2 minutes.
• 8. Drain the eggplant cubes and add them to the simmering liquid; cover and cook over medium heat for 8‑10 minutes until the eggplant is soft and starting to break apart.
• 9. Reduce heat to low and mash the eggplant directly in the pan with the back of a spoon or potato masher, stirring to combine with the sauce; simmer for 2‑3 minutes to let flavors meld.
• 10. Taste and adjust salt if needed; turn off the heat.

🔥 Serve

• Transfer the hot Kathirikai Gotsu to a serving bowl and garnish with a few fresh curry leaves if desired.
• Serve warm with steamed rice, idli, or dosa, accompanied by a side of coconut chutney or plain yogurt.