Kathirikka Thogayal

The inspiration for this dish came from the time when I made Baingan Bharta. I really wanted to make a thogayal out of it. Thogayal from vegetables usually includes urad dal, red chillies and tamarind in addition to the vegetable. I used the same recipe for Kathirikka or Eggplant.

Be warned that eggplant shinks a lot. So 2 big ones will be enough to serve only 2-3 ppl if that is the only chutney you have.



Ingredients

Kathirikka/ Aubergine/ Eggplant 2 Big
Urad dal 1/4 cup
Red Chillies 4
Hing a little
Tamarind Paste 1/2 tsp

Little oil to brush

Oil and salt to taste

Method of Preparation

1. Preheat the oven to 230C. Line a baking sheet with aluminium foil. Place the eggplant on it. Make a few slits on it. Brush with a little oil.

2. Bake for about 30 minutes turning once @20 minutes.



3. Cool and peal the eggplant. Add to a mixie.

4. In a small pan, heat a little oil. Add the urad dal. You can use less quantity. I really love the taste and have used a little more.

5. When the dal starts to brown, add the red chillies. After a little time, transfer the contents to the mixie.

6. Add the tamarind paste, hing and salt.

7. Grind into a smooth paste. Do not add water.

Serve with dosa or idli. This is all the thogayal I got out of the 2 big eggplants.




Linking this to Lets Cook - Lentils and Legumes Event by Radhika

Linking this to South Indian Cooking - Event by Anu, Hosted by Sangee