Katirikai (eggplant) Thogayal
spicy Eggplant
Recipe by rajeswari of pune, IN
baingan/vange/brinjal. Instead of directly heating under fire heat tawa and on it keep the oil coated eggplant and char it on all sides until its cooked.
Ingredients
vegetarian
4 servings
- 1 big eggplant(325 gms)
- marble sized tamarind
- 4 Red chillis
- 1 tbsp Urad dal
- 1/2 tbsp Chana dal
- 1/2 tsp asefotida
- 1 tsp mustard
- Salt,to taste
- 2 tsp oil
Directions
- Take 1 tsp of oil in your palm and coat completely on the eggplant.Press fork in7-8 places on the eggplant.
- Heat the tawa & place eggplant on the middle of the tawa,Turn all sides so that it will be charred or scorched well..
- Allow it to cool for sometime.The skin comes out easily and oil secretions also comes out if any,inside it will be cooked and becomes soft.
- Cut the inner pulp into medium pieces.
- Heat 1/2 tsp oil and roast urad dal,chana dal and turn it golden brown,then add red chillis,asefotida and tamarind and in minutes it becomes crispy.
- In a mixer grind the roasted ingredients with eggplant and salt.
- Make it a coarse paste.Don't add water.
- Again heat oil,splutter mustard and add this to the coarsed eggplant thogayal.
- Yummy Katrikai thogayal is ready.Serve with rice and gingely oil.
Note:Chana dal is optional.