Monday, 24 September 2012

Kathirikka Thogayal

The inspiration for this dish came from the time when I made Baingan Bharta. I really wanted to make a thogayal out of it. Thogayal from vegetables usually includes urad dal, red chillies and tamarind in addition to the vegetable. I used the same recipe for Kathirikka or Eggplant.

Be warned that eggplant shinks a lot. So 2 big ones will be enough to serve only 2-3 ppl if that is the only chutney you have.


Kathirikka/ Aubergine/ Eggplant 2 Big
Urad dal 1/4 cup
Red Chillies 4
Hing a little
Tamarind Paste 1/2 tsp

Little oil to brush

Oil and salt to taste

Method of Preparation

1. Preheat the oven to 230C. Line a baking sheet with aluminium foil. Place the eggplant on it. Make a few slits on it. Brush with a little oil.

2. Bake for about 30 minutes turning once @20 minutes.

3. Cool and peal the eggplant. Add to a mixie.

4. In a small pan, heat a little oil. Add the urad dal. You can use less quantity. I really love the taste and have used a little more.

5. When the dal starts to brown, add the red chillies. After a little time, transfer the contents to the mixie.

6. Add the tamarind paste, hing and salt.

7. Grind into a smooth paste. Do not add water.

Serve with dosa or idli. This is all the thogayal I got out of the 2 big eggplants.

Linking this to Lets Cook - Lentils and Legumes Event by Radhika

Linking this to South Indian Cooking - Event by Anu, Hosted by Sangee


  1. Never tried kathirikkai thogayal.. nice dip

  2. heard about this thogayal, sounds very delicious...will try it soon!

  3. oh yeah we call it 'Kalchina vankaya pachdi' in telugu very famous dish

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  4. We love this at home, my MIL adds a few coriander seeds too.

  5. Chutney looks yum.. My version is a little different though..

    Send it to my chutney event too..

  6. Love this ever but never tried....