Brinjal Thokku

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

Recipe by S Kamala
0.0 from 0 votes
Course: GraviesCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



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.


  • 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


  • 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.


  • 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.


  1. Aunty,

    Is this thokku stay long or should I use it on the same day?

  2. Aunty ,

    I tried ur Wheat Payasam, it was very good. Everybody n my family liked it. Thanks Aunty

  3. Mam
    I tried stuffed brinjal curry. it was so yummy. thanks. now i have become a frequent visitor to your site.

  4. Pushpalatha Ganesh

    Thanks for this receipe. Turned out yum.
    Mam, what’s d difference between brinjal
    rasavangi and pitlai?

  5. Hi Aunty,

    This is very tasty- similar to ennai kathirikai. It is so simple to do without onions and tomatoes. Will definitely go into my little note book. Thank u so much!!

  6. Thanks for this wonderful site.

  7. Can you please tell me different recipes to make with “kovakai”?

  8. Your website is great ! I made the bring jail thokku today however it turned out to taste bitter.,, what am I doing wrong ? I used the same measurements u suggested….thanks ! Lakshmi

  9. hello madam,
    I tried this recipe & it was tasty.And i would like to have the recipe for the brinjal curry which is given as side dish for biriyani. can you kindly help me,

    • Thank you for your feed back. The brinjal curry served with biriyani differs slightly. You can try the stuffed brinjal which will also go well with Biriyani.

  10. your recipes are excellent

  11. I just made this thokku for a Diwali dinner last night. My guests LOVED it, and it was gone in minutes. It is easy to make and truly delicious.

  12. Dr S K Sethuraman

    I am an Indian settled in UK. I tried the brinjal thokku with the big brinjal, 5 to 10 times the small Indian ones. This has come out nice, taking it for our Christmas Party. Easy to make with very clear instructions, especially, for a husband, cooks very occasionally!

  13. I just discovered this site and it is awesome. I made this recipe and it came out very well.definitely an easy kathirikkai with lots of flavor.

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