This brinjal thokku is made with brinjal (egg plant) and other common Indian spices. It can be served mixed with hot rice or with chapati/bread.
Brinjal Thokku
Course: GraviesCuisine: Indian, TamilDifficulty: Medium
Servings
5
servingsPrep time
5
minutesCooking time
20
minutesThis brinjal thokku is made with brinjal (egg plant) and other common Indian spices. It can be served mixed with hot rice or with chapati/bread.
Ingredients
5 Medium size brinjal
Tamarind – A big gooseberry size
Red Chilli Powder – 1 teaspoon
Coriander Powder – 2 teaspoons
Turmeric Powder – 1/4 teaspoon
Asafoetida Powder – 1/4 teaspoon
Oil – 2 to 3 tablespoons
Mustard – 1/2 teaspoon
Curry Leaves – few
Salt – 1 teaspoon or as per taste
- To fry and grind:
Til seeds – 1 tablespoon
Fenugreek – 1/2 teaspoon
Directions
- In a dry kadai add the til (sesame) seeds and fry till it starts crackling.
- Remove the fried til seeds and keep it aside.
- In the same kadai add fenugreek seeds and fry till it turns light brown. Allow to the fried seed to cool. Crush the fried til seeds and fenugreek into powder form.
- Soak tamarind in a cup of water and take out the tamarind juice.
- Chop the brinjal into tiny pieces.
- In a thick bottomed kadai, put the oil. When it is hot add mustard.
- When it starts pop up, add Asafoetida powder and curry leaves.
- Then add chopped brinjal pieces and fry for few minutes. Close with a lid and allow to cook on low flame. No need to add water, but if necessary just sprinkle a handful of water and cook it till soft.
- Once it is cooked soft, add red chilli powder, coriander powder, turmeric powder and salt. Mix it well.
- Then add tamarind extract and stir well. Allow to cook until it become thick.
- Finally add the til and fenugreek powder and once again mix it well and remove.
Notes
- We can also grind the brinjals to a paste and use it in the above recipe. In that case, first fry the brinjal pieces in a teaspoon of oil. Cool it and then grind it to a coarse paste. Or you can grill the whole brinjal, remove the skin and grind it to a coarse paste. If you want to keep it for a week or so, then little more oil and make this thokku.