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: MediumA very common Tamilian breakfast dish that is served with chutney/sambar/milagai podi
Rice Upma
Difficulty: EasyThis 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: EasyThis pidi kozhukattai is made with Red Rice Puttu Podi (flour). It pairs well with any spicy chutney.
Brinjal Thuvaiyal
5
servings5
minutes15
minutesThis bringal thuvaiyal is made with brinjal, tamarind, red chillies and urad dhal. This dish goes well with Idli, Dosa, rice upma and salt kozhukattai.
Ingredients
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
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.
Recipe Video
Notes
- If you do not have big size brinjal, then use 5 to 6 small size brinjals for the above quantity of other ingredients.