Roasted Eggplant Chutney / Kathirikkai Thogaiyal

Chutney / Thogaiyal / Dips 36 comments

Roasted Eggplant Chutney / Kathirikkai Thogaiyal – a delicious and smoky South Indian variation of the Mediterranean Baba Ganoush and the North Indian Baingan bharta. This roasted eggplant chutney is prepared by roasting the eggplant /brinjal /kathirikkai directly on a gas stove. The roasted eggplant is then grinded to a chutney along with some roasted Indian spices. This smoky and flavour packed eggplant chutney can be served with steamed rice or as an accompaniment for breakfast items like dosa & Venpongal.

Ingredients:

Eggplant (large size)1
Urad dhal1 tablespoon
Red chilli3
Tamarindsmall piece
Oil1 teaspoon
Hing / Asafotedia1/4 th teaspoon
Saltto taste

Instructions:

  • Wash and dry the eggplant. Smear some oil over the eggplant on all sides. Place the eggplant directly on the gas stove and roast it in medium flame. Keep turning the eggplant with the help of tongs so that all the sides are exposed to the flame and roasted uniformly. As and when the eggplant gets roasted, you will start seeing brown spots here and there. Continue to roast the eggplant until the outer skin wrinkles and the inner fleshy part is soft and tender. Roast the eggplant until it almost collapses. Make sure that the inner fleshy part is well cooked. Switch off the flame and place the roasted eggplant on a plate and allow it to cool.
  • Peel the outer skin of the eggplant thoroughly and discard the skin. Chop the fleshy part of the eggplant into small pieces and keep this aside.
  • Heat a pan and add 1 teaspoon oil. When the oil is warm enough, add 1 tablespoon urad dhal and sauté in low flame. When the urad dhal starts changing colour, add 3 red chillies and sauté until the urad dhal turns golden brown. Add 1/4 th teaspoon hing and a small piece of tamarind. Stir the contents for few seconds and switch off the flame. Transfer the contents to a plate and allow it to cool.
  • Transfer the roasted urad dhal, red chillies and tamarind to a blender and grind to a coarse powder. Now add the roasted and chopped eggplant, salt and give a pulse.
  • Serve this kathirikkai thogaiyal / roasted eggplant chutney with steamed rice and a dash of ghee or as a side dish for dosa, Venpongal or roti.

Check out my other Chutney Varieties:

Check out other eggplant recipes:

36 comments

  2. Pingback: Roasted Eggplant Chutney / Kathirikkai Thogaiyal – Chocoviv’s Lifestyle Blog 2.0

  10. Finally got to try it yesterday…! LOVED it..! Tastes good with tomato & pepper rasam as well..! Thanks Sowmya 🙂

    Liked by 1 person

    Reply

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