Kathirikai thokku or brinjal gravy is an easy to make delicious chutney with Indian eggplant/brinjal and goes well with idly, dosa and pongal.
Eggplants are a nutrient-dense food, meaning they contain a good quantity of vitamins, minerals and fiber with few calories. They are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage.
Eggplant is a versatile ingredient that can be prepared and enjoyed in a variety of different ways.
Purple brinjals, roughly chopped - 6
Medium sized tomatoes - 3
Green chillies - 4
Garlic pods - 5
Small potato (optional) - 1
A pinch of turmeric powder
Salt to taste
Oil - 2 tsp
Mustard seeds – 1 tsp
Small onions (roughly chopped) - 8
A pinch of asafoetida
Red chillies - 2
Add all the ingredients listed into a cooker.
Add 1 glass of water.
Cook for 4 whistles.
Cool the cooker and open.
Mash the contents well.
In a separate pan, add oil.
Add mustard and wait for it to splutter.
Add chopped small onions or 1 chopped medium onion.
Add red chillies and curry leaves.
Pour the mashed brinjal into this tempered mixture.