Kathrika Thogayal
For the third day it is a dish which features
brinjal. Brinjal is used mostly as a vegetable though technically it is a
fruit.Generally I cook rasavangi, curry, gothsu will brinjal and thogayal
(chutney) is an addition to this. This can be mixed with hot rice and eaten
with kootu as an accompaniment.
INGREDIENTS
|
Brinjal
|
10
(small) |
|
Black
gram dal |
1
tbsp |
|
Bengal
gram dal |
1
tbsp |
|
Red
chillies |
4
|
|
White
sesame seeds |
2
tsp |
|
Asafoetida
|
1/4
tsp |
|
Tamarind
|
1
small marble size |
|
Oil
|
Tsp
|
|
Salt
|
To taste
|
PREPARATION
Cut the brinjal into small cubes.
Heat oil in a pan
Add both the dals, chillies, asafoetida, sesame
seeds and saute till the dal starts to brown
seeds and saute till the dal starts to brown
Transfer this to a mixer jar. Add tamarind and salt
to this,
to this,
In the same pan, add some oil and add the brinjal.
Saute till it is3/4 cooked. Let it cool. Now transfer this to the mixer jar
Saute till it is3/4 cooked. Let it cool. Now transfer this to the mixer jar
Grind everything into a smooth paste adding very
minimum water if necessary
minimum water if necessary
Serve with hot rice, kootu and appalam
