Category: Vegetarian
Rating: 3.50
Servings: 1

Ingredients

1 bhima eggplant
3 teaspoon urad dal
3 red chillies
1 hing
1/2 tablespoon tamarind paste
1 salt; to taste
1 oil; to fry dal

Directions: How to Cook Katirikkai Thogyal

Wrap eggplant in foil nicely and keep inside a 400 F oven for about 45 minutes or until soft. Alternately you could broil it over a gas flame till it gets evenly charred. Cool and peel off skin. Drain of any juices. Chop into large bits.

Fry dal, red chillies and hing in oil till brown. Drop into a blender, add tamarind, salt and some of the eggplant. Run the blender on low speed till coarsely blended. Add remaining eggplant and whir for one minute. Scrape out and serve.

Other Thogyals/Chutneys

Substitute lightly saut‚ed onion/zucchini/Canadian (hothouse) cucumber in above recipe for a variety.

U15297@uicvm.bitnet (Shyamala Parameswaran)

=- Rate this Recipe -=
Very good	Good	Average	Poor	Very Poor

Related recipes:
Legumes In Garlic And Onions
Dilled "Chilled" Carrots (Sonf Gazar Subji)
Lentils With Garlic And Onion
Spicy Spinach
Anai Pachadi