Eggplant is my hubby's first love (no kidding) and this thogayal is another of his favorites. Since I don't use coconut in this recipe, this can be stored for upto 4 days in the fridge.
|Brinjal / Eggplant Thogayal /Spiced Paste|
What You Need -
Eggplant / Brinjal - 1 long (400 grams)
Onion - 1 big/medium
Garlic - 5 cloves
Ginger - 2 inch piece
Green chillies - 3 or 4
Tamarind - a small lime sized ball (Or Dry Tam powder - 1 tsp)
Cilantro/ Coriander leaves - a little (optional)
Turmeric powder - 1/2 tsp
Red chilli powder - 3/4 tsp
Salt - to taste
Oil - 2 tsp
For Fresh Spice Powder (Dry-roast and powder together)
Urad dal - 2 tsp
Channa dal - 2 tsp
Asafoetida - 1/4 tsp
Fenugreek (Vendayam) - 1/2 tsp
|Freshly roasted and ground spice powder|
How To -
- Heat 1 tsp oil in a deep kadai and add finely chopped onion, ginger, garlic and green chillies.
- Chop eggplant/brinjal into cubes and microwave for 8-10 minutes.
- Add cooked brinjal to kadai once onions get fried well and turn pink.
- Add turmeric, red chilli powder and salt.
- Mix them well for about 7 minutes. At this stage, you can actually eat this as Brinjal Dry Curry :)
- Allow the cooked brinjal to cool for 10 minutes and then blend the whole thing in an electric mixer/blender to a paste. It is here that you add tamarind. I also like to add the stalks of coriander leaves.
- Now, take the same kadai (now empty), heat 1 tsp oil and temper with mustard and urad dal.
- Add the blended paste and add the freshly roasted spice powder (made from ingredients listed above) to it.
Mix well, check for salt and there you go! Eggplant Thogayal is ready!
|Brinjal/ Eggplant Thogayal|
This is one of my entries to Priya's "Dip In" event at Now Serving