Recipe Index

Tuesday, March 11, 2014

Eggplant Chutney, Kathirikai thogayal

1 large globe eggplant 500 gm or 18 oz
1/2 teaspoon oil
1/4 teaspoon mustard seeds
2 tablespoon urad dal
3 to 4 red chilies or to taste
a pinch of asafoetida
1/2 teaspoon salt or to taste
1 tablespoon tamarind concentrate
a few cilantro leaves

Preparation: Roast the eggplant on medium-high heat for about 20 minutes or so until the eggplant is roasted all over.

To a pan on medium heat add the mustard seeds, urad dal and red chilies and fry until the mustard seeds pop.  The urad dal will also turn golden brown at the same time.  Turn the heat off and add a pinch of asafoetida, the asafoetida will also fry in the heat of the pan.
When this is cool grind it to a smooth paste with tamarind concentrate, cilantro leaves, salt and with very little water or as needed.  After grinding it is ready to serve.  Serves 4.