Eggplant Thokku

My husband has been asking me to make this eggplant side dish which is served with Biriyani. I have never had this combination before and had no idea what it was. Anyway, a few days ago, my mother-in-law said she saw this brinjal thokku recipe on TV and I had to try it out. Even though it has a little too much oil for my liking, the taste was too good to miss.

Ingredients

Diced eggplant – 2 cups

Turmeric powder – 1 tsp

Asafoetida – ½ tsp

Fenugreek powder – ½ tsp

Chilli powder to taste

Thick tamarind pulp to taste

Salt to taste

Jaggery to taste (optional)

Mustard seeds – 1-1 ½ tsps

Gingelly oil – ¼ cup or more

Method

Heat oil in a pan and add mustard seeds. As they splutter, add the diced eggplant and sauté till they are tender. Add the tamarind pulp, salt, turmeric, chilli and asafoetida and jaggery (if using). Let it come to a boil, reduce the heat and simmer until the pieces are well cooked and almost completely mashed and the oil comes to the surface.

Remove from the heat, add the fenugreek powder and serve with biriyani, idly, dosa or chapathi. Bon Appétit. 

Recipe sent to