My aunt loved brinjals. She would not touch any English veggie. Only country veggies with an occasional carrot. That’s it! During her 60’s she developed an acute skin allergy. After many failed treatments, she went for treatment to an Ayurvedic clinic in Kerala and the treatment helped her keep the allergy in control. But the downside was that she had to give up eating brinjals and some other veggies. She found it really difficult to do that. She does sometime cheat and take an extra does of anti-histamine but that’s OK. Simple pleasures of life as we know it. This is her favorite way of eating brinjals and this recipe is such a winner on the lunch table.
Heat sesame oil (gingely oil) in a pressure pan until hot. Add in the fenugreek seeds (vendhayam), mustard seeds, cardamom and cumin seeds. Add in the sliced onions and fry till the onions are soft. Add in the tomatoes and ginger garlic paste. Fry for a couple of minutes.
Add in the red chilli powder, coriander powder, turmeric powder, jaggery and salt. Add in the garam masala / curry masala powder. I added my home made curry masala powder today. Add in 2 tablespoon of tamarind paste. I use home made tamarind paste which works so well and makes for one chore less everyday. Fry for a minute. Add in the chopped brinjal and half a cup of water.
Cover the pressure pan and cook for two whistles. Remove from heat and wait for the pressure to release naturally.
Take a pan and transfer the brinjal mixture to the pan. Saute for 5-10 minutes to roast and thicken the thokku. When the thokku is thick and oil starts to separate, remove from heat and garnish with coriander leaves.
Serve with rice, idli or chapati.
- 3 tablespoon sesame oil (gingely oil)
- ¼ teaspoon fenugreek seeds
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 3 cardamom pods
- 2 medium sized onions, sliced
- 2 ripe tomatoes, sliced
- 1 tablespoon ginger garlic paste
- 2 teaspoon red chilli powder
- 2 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon garam masala / curry masala powder.
- 2 tablespoon tamarind paste
- 1 tablespoon jaggery
- 6-7 small brinjal, chopped
- ½ cup water
- 3 sprigs coriander leaves, chopped
- Heat sesame oil (gingely oil) in a pressure pan until hot. Add in the fenugreek seeds (vendhayam), mustard seeds, cardamom and cumin seeds. Add in the sliced onions and fry till the onions are soft. Add in the tomatoes and ginger garlic paste. Fry for a couple of minutes.
- Add in the red chilli powder, coriander powder, turmeric powder, salt and jaggery. Add in the garam masala / curry masala powder. Add in 2 tablespoon of tamarind paste. Fry for a minute. Add in the chopped brinjal and half a cup of water.
- Cover the pressure pan and cook for two whistles on medium flame. Remove from heat and wait for the pressure to release naturally.
- Take a pan and transfer the brinjal mixture to the pan. Saute for 5-10 minutes to roast and thicken the thokku. When the thokku is thick and oil starts to separate, remove from heat and garnish with coriander leaves.
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