Brinjal/Eggplant Thokku

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Brinjal/eggplant thokku!  Goes well with curd rice, dosai, chapathi. This recipe was inspired from my mother in law.

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6 medium brinjal, 10 to 15 curry leaves, gooseberry size tamarind, 1/2 tsp mustard seeds, 2 tsp chili powder, 1 1/2 tsp coriander powder, a pinch of hing/ asafoetida and salt to taste 4

Add 5 tbsp oil in the pan, add mustard seeds 5

Once the mustard seeds splutter, add the curry leaves 6

Now add the cut brinjals

Cook them for 3 minutes

Now add the tamarind juice

Also add another cup of water and allow the Brinjal to cook

Add 1.5 tsp of salt

Add 2 tsp Chili powder 12

Add 1 1/2 tsp coriander powder 13

Cook it well until the oil oozes out 14

Finally add the Hing/asafoetida and switch off the flame 15

Brinjal thokku is ready 16Enjoy!

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