Kathirikkai Thogayal (Spicy Brinjal Chutney)

Name: Kathirikkai Thogayal (Spicy Brinjal Chutney)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 piece Eggplant (1 Brinjal (Baingan / Eggplant) chopped); 3 pieces Dried Red Chili (3 Dry Red Chillies); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns); 1 tsp Chana Dal (1 teaspoon Chana dal (Bengal Gram Dal)); 1 tsp Urad Dal (1 teaspoon White Urad Dal (Split)); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 2 sprig Curry leaves (2 sprigs Curry leaves); 30 g Tamarind (30 grams Tamarind soaked in 1 cup hot water); 0 pieces Table Salt (Salt to taste); 0 pieces Vegetable Oil (Oil for cooking)

A South Indian spicy eggplant chutney (thogayal) made by sautéing eggplant with lentils, spices, and tamarind, then blending into a smooth paste.

50 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Steps

1Heat a heavy bottomed pan with oil, temper the mustard seeds and curry leaves, let it splutter for few seconds.
2Then, add the dry red chillies, urad dal, channa dal and peppercorns. Saute till it turns light brown. Add in the chopped brinjal and saute till it becomes brown and mushy.
3Season with salt, turmeric and red chilli powder. Cook till the raw smell of the spice goes away. Add the soaked tamarind water, wait till all the water is soaked in by the brinjal.
4Let it aside to cool, then blend it into a smooth paste using a hand blender by adding a little water (2 tablespoons).
5Serve the Kathirikkai Thogayal Recipe - Thuvaiyal (Spicy Brinjal Chutney Recipe) along with lunch meal.