I was made to take a forced break as my computer was not working. Happy to be back with my family's favorite brinjal thogayal recipe. Brinjal Thuvaiyal is a very tasty and delicious dish with a smoky flavour made with roasted brinjals. Learn how to make Brinjal chutney-Kathirikkai Thogayal following this easy recipe.
Prep Time : 15 mins
Preparation
Soak tamarind in just a tbsp of water or use 1/2 tsp of tamarind paste.
Method
Heat oil, add mustard seeds, when it splutters, add urad dal, hing, red chillies and saute till dal turns golden brown.
Grind the above with tamarind adding very less water to a smooth paste.
Then add the chopped roasted brinjal, salt needed and grind just for a few seconds. (It should not be a fine paste).
It tastes great when mixed with rice and ghee. It can also be had as a side dish for dosa and chapati.
You might also like Baingan Bartha recipe made with smoked eggplant/ brinjal.
Meet you all again with more interesting recipes and tips. Stay in touch.
Brinjal chutney-Kathirikkai Thogayal
Prep Time : 15 mins
Cook Time : 20 mins
Serves: 3-4
Recipe Category: Side Dish-Dip-Chutney
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Brinjal -1 big or 2 medium sized ones as show in the pic.
Oil - 1 tbsp
Mustard seeds- 3/4 tsp
Urad dal - 2 tbsp
Red chilli - 3-4
Hing - a pinch
Tamarind - little (very less)
Salt to taste
Serves: 3-4
Recipe Category: Side Dish-Dip-Chutney
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Brinjal -1 big or 2 medium sized ones as show in the pic.
Oil - 1 tbsp
Mustard seeds- 3/4 tsp
Urad dal - 2 tbsp
Red chilli - 3-4
Hing - a pinch
Tamarind - little (very less)
Salt to taste
Preparation
Wash and wipe the brinjal dry. Apply a little oil on brinjals and roast them on fire till the skin becomes charred. Leave it to cool. Then remove the charred black skin as shown in the picture below. Chop it into small pieces and keep it aside.
Soak tamarind in just a tbsp of water or use 1/2 tsp of tamarind paste.
Method
Heat oil, add mustard seeds, when it splutters, add urad dal, hing, red chillies and saute till dal turns golden brown.
Grind the above with tamarind adding very less water to a smooth paste.
Then add the chopped roasted brinjal, salt needed and grind just for a few seconds. (It should not be a fine paste).
It tastes great when mixed with rice and ghee. It can also be had as a side dish for dosa and chapati.
You might also like Baingan Bartha recipe made with smoked eggplant/ brinjal.
Meet you all again with more interesting recipes and tips. Stay in touch.
This comment has been removed by a blog administrator.
ReplyDeleteLovely chutney and loved the brinjal prop too.
ReplyDeleteWow never tried or tasted thus before... But want to try for sure....
ReplyDeleteloved the recipe..can call this south indian style baigan ka bharta..loved the smoky flavour of brinjal so will try this version surely..
ReplyDeletea very new recipe to me.
ReplyDeleteYummy chutney, wish to have some with crispy dosas..
ReplyDeleteMom use to prepare this delicious chutney !
ReplyDeletelovely chutney!!
ReplyDeleteYummy chutney, cute little brinjal man ..
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeletelooks so delicious, love it
ReplyDeleteDelicious thogaiyal,me too makes this often...
ReplyDeletegood to see you back , this looks delicious, v similar to what my mom in law makes, love the brinjal owl too
ReplyDeleteTHis is sutta kathirika thogayal and I love it. Amma used to make it often and its been a while since I had it. Will make it soon. thanks for reminding me.
ReplyDeleteTempting thogayal...Perfect combination for dosai, curd rice...
ReplyDeleteyummy chutney...
ReplyDeleteYummy chutney and what a cute brinjal carving ... loved it...will try to make one too.
ReplyDeletelooks delicious, i always wanted to try thogayal, this looks like a fairly simple recipe to make :)
ReplyDeletegood one.. love the cute brinjal avatar too :)
ReplyDeleteOngoing Event : WTML
yummy chutney...n very easy to make also..liked dat cute doll.
ReplyDeletemaha
looks so yum! love the clicks too!
ReplyDeletemy dad's fav one. nicely done
ReplyDeletehey that is a nice chutney.. do drop by my space in your spare time
ReplyDeleteNoel collections
it is so similar to baingan bartha, sound lovely
ReplyDeleteசாப்பிடத் தூண்டுà®®் வகையில் உள்ளது உங்கள்
ReplyDeleteபகிà®°்வு. à®®ிக்க நன்à®±ி.
my mom makes this ...love to have it mixed with hot rice ..loved the presentation
ReplyDeleteHi padhu,
ReplyDeleteI love ur receipes and everything came out well except this brinjal thuvayal..final thuvayal came out with bitter taste but i am unable to figure out the exact reason..can you help..I think its bcoz of brinjal but dont know why..
I am glad that you love my recipes.When you buy brinjals ,see to it that it is firm but not rock hard .If the brinjal is very hard and has lot of seeds ,then it will be bitter .Moreover for brinjal thuvayal ,you should use it fresh . Try it next time and tell me .Do not use old stock brinjals which are kept in the fridge for a week.
ReplyDeleteYou need not grind brinjal.just mashing is also fine. \will taste yummier that way.
ReplyDeleteDear Padhu, I just made brinjal chutney...It came out so well n my dad loved it...ur blog is my google when it comes to cooking...I admire ur love for cooking....more than that your generous nature of sharing your recipes..thank u very much...keep motivating young cooks like me...
ReplyDeleteYes..padhuskitchen is my fav go to place for any recepie..thank you!
DeleteHi,
ReplyDeleteDo you have any recipe using white brinjal for an accompaniment of chappati
hii,
ReplyDeleteI have a coil cooktop, as in it does not have a flame, how can we make this in microwave?
For roasting brinjal/eggplant in microwave -Place the whole brinjal in a microwave safe dish and microwave until it is tender. Peel the skin and use it. But you will not get the smoky flavor.
DeletePadhuskitchen hats off to u and Thank you
ReplyDeleteIt's your recipes that have helped me.cook complicated Tail Iyer dishes with ease for all occasions
Your blog is a blessing for me who is not an Iyer but married an Iyer and who is keen to learn and cook
Thanks love you
Anusha Vijaykanth
Great recipe. It left me with my choice of how much spiciness and heat to add (or not)! ENDED up making it just as it tasted in my childhood.Thanks for the memories too!! cheers.
ReplyDeletePadhu can we saute little bit raw tamarind(instead of tamarind water and paste) along with dal n grind?? Will it taste good?
ReplyDeleteYes, you can. It will be good.
Delete