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This is an other kind of Thuvaiyal I learnt it from my Mom-in-law, She used to love cooking Thuvaiyals, My husband loves all kind of Thuvaiyals, it is just that he loves Rice and anything mix & eat with it is his favourites, Even I love all kind of Thuvaiyal & Gojjus, they are my favourite!!! when I was a kid Dad always used to tease me, if something like this is cooked our girl will automatically gets hungry!!, well, who can resist it right ? enough of this let me come to making this Thuvaiyal.
BRINJAL/KATHRIKA THUVAIYAL
Ingredients:
- 1 Big Brinjal/Aubergin
- 2 tbsp of Urad dhal
- 1 tbsp of Blackgram dhal
- 3 to 4 Red chillies
- 2 tbsp of coconut gratings
- a pinch of asafoetida
- 4 to 5 flakes of tamarind (Gooseberry size)
- 1 sprig of curry leaves
- 3 to 4 sprigs of coriander leaves
- salt to taste
METHOD:
- Roast a big Brinjal/Aubergin over a small fire directly on the stove, apply oil completely on to the brinjal and then put it on the stove directly on a medium flame turning now & then so the whole brinjal gets cooked and the skin turns black in colour.
- Take it away from the fire and allow it cool.
- Take a frying pan or wok with a tsp of oil fry all the above ingredients except for coconut
- Roast them until all of them change colour and keep aside for them to cool.
- Meanwhile remove or peel of the skin of the aubergine/Brinjal and mash it lightly
- In a mixie grind the above roasted ingredients into a coarse powder in the last round add the mashed cooked Brinjal with a little water and grind into a Thuvaiyal consistency.
- Serve it with hot rice, It goes well with Rasam or Gojju as a combo.
NOTE: I have made slight changes with my Mom-in-law's original recipe, she never used to add curry leaves or coriander leaves or grated coconut, she used to just fry the above said ingredients (urad, chenna, chillies & tamarind) with a little water & used to nicely mash the cooked Brinjal and mix it with the coarse paste.
