Brinjal Thuvaiyal

Brinjal thuvaiyal is a traditional South Indian dish made from a handful of simple, yet flavourful ingredients. The primary ingredient of this dish is brinjal, also known as eggplant. The brinjal is roasted to perfection, lending the thuvaiyal a delightful, smoky undertone that complements the other flavors remarkably well.

Salt kozhukattai, a steamed dumpling made from rice flour, is another dish that pairs well with the brinjal thuvaiyal. The contrast between the soft, mild dumplings and the tangy, spicy thuvaiyal makes for a mouthwatering combination.

To sum up, brinjal thuvaiyal is a versatile dish whose unique blend of flavors goes well with a variety of dishes. Whether served with Idli, Dosa, rice upma and or salt kozhukattai, this thuvaiyal is sure to be a delightful addition to any meal.

  • Idli

    Difficulty: Medium

    A very common Tamilian breakfast dish that is served with chutney/sambar/milagai podi

  • Dosai

    Difficulty: Medium

    The classic breakfast dish made with parboiled rice and dhal. It is served with Chutney and Sambar

  • Rice Upma

    Difficulty: Easy

    This rice upma is made with rice rawa and served with any chutney or sambar. This rice upma will take more time to cook than ordinary Bombay rawa upma.

  • Pidi Kozhukattai – Salt

    Difficulty: Easy

    This pidi kozhukattai is made with Red Rice Puttu Podi (flour). It pairs well with any spicy chutney.

Brinjal Thuvaiyal

Recipe by S Kamala
0.0 from 0 votes
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This bringal thuvaiyal is made with brinjal, tamarind, red chillies and urad dhal. This dish goes well with Idli, Dosa, rice upma and salt kozhukattai.


  • Brinjal (Big size) – 1

  • Red Chillies – 6

  • Urad dhal – 1 tablespoon

  • Tamarind – a gooseberry size

  • Asafoetida – a pea size

  • Oil – 1 tablespoon

  • Mustard – 1/2 teaspoon

  • Curry leaves – few

  • Salt – 1 teaspoon or as per taste


  • 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.

Recipe Video


  • If you do not have big size brinjal, then use 5 to 6 small size brinjals for the above quantity of other ingredients.


  1. Hi aunty,do need to remove from the kadai or oven?pls clarify…

  2. Hi Kamala,
    I tried your kootu recipe. I simply loved it. Thanks a lot. I hope to try many more of your recipes.

  3. hi,

    i really appreciate ur good work and helping us to innovate new dishes in my kitchen… tried some of ur recipes.. its easy to do and very good in taste…
    thanks a lot for dis website….

  4. Thank you ,Kamala for the recipes of authentic dishes. Shall try one by one soon.

  5. Thank you kamala Madam! I new to cooking and tried lot of receipes from this site… everything is awesome!

    Please continue with new dishes on this site!!! Iam following ur receipes!!! 🙂

  6. Hi kamala..
    i m ur great fan..
    after my marriage i learnt cooking i seeing ur website..
    and this wa suggested by my sister..
    and i m suggesting to everybody

  7. Hi kamala..
    i m ur great fan..
    after my marriage i learnt cooking i seeing ur website..
    and this wa suggested by my sister..
    and i m suggesting to everybody

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