Brinjal Thokku


  • 2 large eggplants, diced
  • 1 tbsp oil
  • 1 tbsp coriander seeds
  • 4-5 dry red chillies
  • 2 tbsp peanuts
  • 1/2 tsp asafoetida powder
  • 2” ball of tamarind
  • 1 tbsp jaggery
  • Salt to taste
  • 1/2 tsp turmeric powder

For the Tempering

  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 2-4 dry red chillies
  • Handful of curry leaves

Method –

  1. In a large pan, heat oil.
  2. Add eggplants
  3. Let it cook and soften.
  4. Add turmeric powder and salt and mix well
  5. Switch off the flame.
  6. In a separate pan, heat 1/2 tsp oil
  7. Add coriander seeds, dry red chillies, peanuts and asafoetida powder. Roast till fragrant.
  8. Transfer this to a mixie jar and add jaggery and tamarind to it.
  9. Also add 2-3 tbsp of the eggplant mix and blend to a coarse paste.
  10. Add this mixture into the eggplants and sauté.
  11. Check the seasoning and remove into a bowl.
  12. Add oil into a pan for tempering.
  13. Add the mustard seeds and let it splutter.
  14. Add curry leaves and dry red chillies
  15. Pour this tempering over eggplants and serve.

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