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.
10 (small)
Black gram dal
1 tbsp
Bengal gram dal
1 tbsp
Red chillies
White sesame seeds
2 tsp
1/4 tsp
1 small marble size
 To taste
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
Transfer this to a mixer jar. Add tamarind and salt 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
Grind everything into a smooth paste adding very minimum water if necessary

Serve with hot rice, kootu and appalam
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