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Katirikkai Thogyal

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Recipe

 

Yield

1 batch

Prep

50 min

Cook

?

Ready

50 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each eggplant
Bhima
* Camera
3 teaspoons split urad dal
*
3 each red chili peppers
* Camera
hing
*
½ tablespoon tamarind
* Camera
1 x salt
to taste
* Camera
1 x vegetable oil
to fry dal
* Camera

Ingredients

Amount Measure Ingredient Features
1 each eggplant
Bhima
* Camera
15 ml split urad dal
*
3 each red chili peppers
* Camera
0 hing
*
7.5 ml tamarind
* Camera
1 x salt
to taste
* Camera
1 x vegetable oil
to fry dal
* Camera

Directions

Wrap eggplant in foil nicely and keep inside a 400℉ (200℃) oven for about 45 minutes or until soft.

Cool and peel off skin. Drain of any juices.

Chop into large bits.

Fry dal, red chillies and hing in oil until brown.

Drop into a blender, add tamarind, salt and some of the eggplant.

Run the blender on low speed until coarsely blended.

Add remaining eggplant and whir for one minute.

Scrape out and serve.



* not incl. in nutrient facts Arrow up button

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