Brinjal Thuvaiyal

Directions

• Begin by lightly coating the brinjal with oil and roasting it over direct flame. Use a pair of tongs, or slide a long skewer (akin to a “Vadai Kambi”) into the brinjal for easier maneuverability. Rotate the brinjal over the flame until it’s thoroughly roasted and the skin has turned black.
• Once the brinjal is suitably roasted, set it aside to cool. After cooling, carefully peel away the charred black skin. Hand-mash the smoky, roasted brinjal until it is lightly pulpy, and then set it aside for later use.
• Proceed by heating a teaspoon of oil in a small kadai (Indian wok). Add a pinch of asafoetida, lightly frying it for a few seconds until it releases its distinctive aroma. Introduce urad dhal to the kadai next, frying it until it attains a light brown hue. Follow this by adding tamarind and frying briefly. Conclude the frying process by adding red chillies, stirring and cooking them for a few additional seconds, and then removing the kadai from the heat to cool.
• Once cooled, transfer the fried ingredients to a grinder. Add salt, and grind everything to a coarse powder. Next, add the mashed, roasted brinjal to the grinder and pulse once or twice until well blended with the spices.
• For an added touch, consider a final seasoning with spluttered mustard seeds and aromatic curry leaves. This brinjal thuvaiyal pairs wonderfully with a variety of dishes like Idli, Dosa, Rice Upma, and Salt Kozhukattai, making it a versatile addition to your South Indian cuisine repertoire.