Long time back,I had tasted homemade brinjal pickle at a friend's place, until then I didn't know that brinjals can be used for making pickles, it was very good, would try to get the recipe from her someday. Today, when I was wondering what to make with brinjal and garlic, for sending it to the Dish it Out-Brinjal n Garlic event hosted by Sangee, this thokku idea popped out. This is a very simple thokku, made with very few ingredients and the process is easy too..
Need To Have
- Big Eggplant - 1/2
- Garlic - 2 whole bulbs
- Tamarind - 1 big lemon size
- Chilli Powder - 6 teaspoons
- Turmeric Powder - 1/2 teaspoon
- Fenugreek Powder - 2 teaspoons
- Jaggery - 1 teaspoon
- Mustard Seeds - 1 teaspoon
- Curry Leaves - 2 sprigs
MethodSoak the tamarind in hot water, and extract the pulp from it. If the garlic pods are too big slice them into two and chop the eggplant into 1" cubes. Heat some oil in a pan, add the brinjal cubes with little salt and saute till cooked, but not mushy, remove and keep. Heat some more oil in another pan, add the mustard seeds, once it stops sputtering, add the curry leaves followed by the garlic. Saute the garlic till slightly golden, for like 5 mins or more, then add the tamarind extract, turmeric powder, chilli powder and salt. Boil this, till the raw smell of tamarind disappears, and it becomes slightly thicker, like a gravy, now add the brinjals and the fenugreek powder and the jaggery. Cook it on medium heat till it comes to a thokku or jam consistency, leaving out oil on the sides. Your thokku is ready, you can have it, mixed with plain rice or as a side for idlis, dosas or rotis or just have it with some curd rice.
Sending this out to Dish it Out event of Vardhini hosted this month by Sangee.
Can use small brinjals too, around 5 or 6.
I had to use 6 teaspoons of my chilli powder, use yours as per your taste.