Eggplant is one of the veggies that is not taken by everyone. Some who hate it because of its slimy texture or some because its allergic to them. While the latter has no choice but to avoid, whereas the former can be made to taste it by cooking the eggplants in a way, that it is not seen. :) :).  Many in my family fall in the former group and they eat only this thogayal/Dip. Easy to make and goes with plain rice and as well as chapatis. 


Coming to the recipe, this needs patience and tolerance. Yeah you would make a mess in your kitchen when doing this, esp in the stove top. Yet the dish is worth the pain in the end.


KATHRIKAI THOGAYAL / EGGPLANT DIP

Serves : 4   Cooking time: 10 mins  Prep Time: 5 Mins

Ingredients
  • 3 cups roughly chopped cooked brinjal, 2 big brinjals/eggplant
  • 2 Tbsp urad dahl
  • 2 Red chili (Guntur chilies)
  • 1/2 tsp Asafoetida
  • Amla sized Tamarind
  • Salt, taste

    Prep Work
    • We have to cook the eggplant either the stove top method or in a oven. See below Preparing the Eggplant for both the methods. 
      Preparation
      • Roast the urad dahl and red chili in a pan. Allow it to cool.
      • Then add all the ingredients except the eggplant in a processor and pulse it coarse.
      • Finally add the eggplant and pulse it once or twice. Make sure it is coarse. 
      Preparing the Eggplant
      Using Oven
      • Cut the eggplant in half lengthwise. Brush the skin with cooking oil. With the cut part facing down place it in a oven safe plate and set temp for 45 mins.
      • Let it cool. Once cooled down, with the help of a spoon, scoop the flesh from the skin.
      Using Stove top
      • Brush the skin with cooking oil. Place it on the flame directly. Keep rotating it every now and then so that it does not get burnt. Once it shrinks, remove it from the flame. (1)
      • Run it under the water(so that you will not burn your hand) and peel off the skin. Chop them roughly before you put it in the processor.


      Note
      1. When buying a eggplant for this dip, make sure you get the one with a long stem. It helps in rotating it on the stove top. If you do not get one like that, a steel skewer would do. Pierce it in the center lengthwise and with the help of the skewer rotate it. 
      2. Tamarind is added to reduce the bitterness of the eggplant. Some eggplants tend to have a bitter 



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