The Best Way to Eat Brinjal!

Brinjal Chutney

Kathirikai thokku or brinjal gravy is an easy to make delicious chutney with Indian eggplant/brinjal and goes well with idly, dosa and pongal.

Eggplants are a nutrient-dense food, meaning they contain a good quantity of vitamins, minerals and fiber with few calories. They are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage.

Eggplant is a versatile ingredient that can be prepared and enjoyed in a variety of different ways.

Ingredients:

• Purple brinjals, roughly chopped – 6
• Medium sized tomatoes – 3
• Green chillies – 4
• Garlic pods – 5
• Small potato (optional) – 1
• A pinch of turmeric powder
• Salt to taste
• Curry leaves
• Coriander leaves

To Temper:

• Oil – 2 tsp
• Mustard seeds – 1 tsp
• Small onions (roughly chopped) – 8
• A pinch of asafoetida
• Red chillies – 2

Method:

• Add all the ingredients listed into a cooker.
• Add 1 glass of water.
• Cook for 4 whistles.
• Cool the cooker and open.
• Mash the contents well.

To Temper:

• In a separate pan, add oil.
• Add mustard and wait for it to splutter.
• Add chopped small onions or 1 chopped medium onion.
• Add red chillies and curry leaves.
• Pour the mashed brinjal into this tempered mixture.
• Cook for 5 minutes.
• Add asafoetida and a handful of coriander leaves.
• Serve hot!