Thokku, a thick gravy made with tomatoes or any veggies along with spices. Spicy and tangy brinjal thokku which taste super delicious with roti, idli/dosas or biryani. This is a delicious side dish for rice. The south Indian chutney prepared with this recipe is household item and can simply be served with a scrumptious meal. Aubergine is known for its high-fiber, low-calorie food that is rich in nutrients and comes with many potential health benefits. If you’ve grown up in an Indian home, you’ll find that brinjal is usually prepared as main course. Brinjal comes in many different sizes and colour- medium, large and small round ones differs geographically. A lot of people carry a great dislike for aubergines, but if it’s cooked well, it can be absolutely delicious. Simple and easy way to prepare this recipe.
Ingredients
6 tablespoon olive oil
½ teaspoon fenugreek seeds
½ teaspoon mustard seeds
½ teaspoon cumin seeds
2 medium sized onions, sliced
½ canned tomatoes
1 tablespoon ginger garlic paste
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1½ teaspoon salt
1 teaspoon garam masala
1½ tablespoon tamarind paste
4-5 small brinjal, chopped
1/2 cup water
1 Jalapeno
Procedure
- Pre fry the brinjal chunks in olive oil on a medium high heat , slightly salted.
- Heat olive oil in a pan until hot. Add in the fenugreek seeds, mustard seeds and cumin seeds. Add in the jalapenos, sliced onions and fry till the onions are soft. Add in the tomatoes and ginger garlic paste. Fry for a couple of minutes.
- Add in the red chilli powder, coriander powder, turmeric powder and salt. Add in the garam masala powder. Add in 2 tablespoon of tamarind paste. Fry for a minute. Add in the chopped brinjal and half a cup of water.
- Cover and cook for about 10 minutes on medium heat. Saute for 5-10 minutes to roast and thicken the thokku. When the thokku is thick and oil starts to separate, remove from heat.
- Served with dosa, but can be served with other dishes too.