Sutta Kathirikai Thogayal and Sutta kathirikai pachadi Are prepared with oven broiled roasted brinjal /eggplant /aubergine. It is a great way to finish a few leftover brinjals.
What kind of Brinjal to use?
Traditionally the big aubergine is used for the Thogayal but if you have a few leftover small brinjals that can also be used. Broiling time may vary depending on the size and quantity. Spread and coat oil well and flip Brinjal every now and then for even roasting. Even half-cut aubergine is perfect for the thogayal. Ever since Amma visited us more and more Thogayal is happening in our home. Nowadays even my son has become a fav for Amma’s tasty South Indian Thogayal varieties. I posted this Brinjal thuvaiyal a few years ago. Those days I didn’t have a gas stove so I started making oven/ microwave oven roasting. Now I have a gas stove but somehow I got so used to the oven-roasted Brinjal and still continuing the same. Back in India Amma use to make Sutta Kathirikai Thogayal by directly roasting the eggplant in flame. I am among the few who love brinjal. I have posted a lot of Brinjal based recipes in TMF, Kathirikai poriyal Kathirikai drumstick poriyal Enna Kathirikai kuzhambu Stuffed Brinjal Kathirikai Rasavangi Kathirikai sadam Other Thogayal recipes Ingredients: Brinjal/Eggplant/Aubergine- 1 (Big size) Sesame Oil - 1 tablespoon + 2 drops Red chilly - 2 ( Adjust according to your taste) Urad dal - 3 tbsp Mustard seeds - few Tamarind – 2 grams Asafetida/Hing – a generous pinch Salt - as needed How to sutta kathirikai thogayal with step by step pictures:
Place an aluminum foil in a baking tray Keep a big eggplant and make holes all over the eggplant with a fork Apply sesame oil all over the eggplant and Broil (500F) for 5 mins
Take out from the oven and turn the eggplant and broil again for 5 mins
Repeat the process. Make sure the eggplant is turned every time for even roasting
Continue broiling till the eggplant skin starts to shrink. Mine got done around 25 minutes
After that Broil for 2 minutes in 500 F and repeat
Broil till the eggplant skin shrinks and skin peels off easily (broil time may vary depending on the eggplant size)
Gently peel off the skin. Use a fork if needed, Discard the skin and save the pulp
In a tadka pan add urad dal, red Chilli, and mustard seeds with a few drops of oil
Cook till dal turns golden brown. Let the dal cools down
Without adding water ground the dal mixture into fine powder
Add tamarind, salt, and hing to the ground powder
Add cool Brinjal pulp and grind the thogayal
Tempering is optional for thogayal. Add oil to the pan and when the oil is hot add mustard, urad dal, and curry leaves and lets it splutter. Add the temper to the thogayal
