Recipe: Kathrikaai Thogayal - Eggplant Chutney

I have found this to be a good way to cook those big, shiny, beautiful, purple eggplants.

Ingredients:

For Smoking:
Big Aubergine - 1
Oil - 1 tea spoon

For Masala:

Tamarind juice - 2 table spoons
Grated Coconut - 2 table spoons
Red chillies - 2 (remove stalk)
Coriander seeds - 1 tea spoon
Red gram (Toor dal) - 1 tea spoon
Curry leaves - A few
Asafoetida - A pinch
Salt - To taste

For Seasoning:

Oil - 2 teaspoons
Urad dal - 1 tea spoon
Mustard seeds - 1/2 tea spoon

Method:

Smoking:
1. Grease the eggplant with oil.

2. Hold it by tongs and scorch it directly on a flame for 2 minutes on each side. You can also microwave it for 2 minutes on high or use a grill. (Ensure that the insides are cooked by poking it with a knife or fork.)

3. Peel the eggplant. The peel will come off easily.

4. Mash the egg plant. Set aside to cool down.

Grinding:

1. Add eggplant and the masala ingredients to a food processer. Add the tamarind juice and grind to a paste (a bit coarse).

Seasoning and Sauteeing:

1. Heat 2 tea spoons of oil in a pan.
2. Splutter the mustard seeds.
3. Add urad dal and wait for it to turn a light brown. Be careful not to burn it.
4. Add the ground paste to the oil and saute for a minute. Turn off the stove.

Serving:

Serve with hot ghee rice and papadums/papads. Can also be served with idlis, dosas, or rotis. This can be stored in the fridge for upto a week.