Katirikkai Thogyal
Yield
1 batchPrep
50 minCook
?Ready
50 minLow 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 |
*
|
| 3 | teaspoons |
split urad dal
|
* |
| 3 | each |
red chili peppers
|
*
|
|
hing
|
* | ||
| ½ | tablespoon |
tamarind
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
vegetable oil
to fry dal |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
Bhima |
*
|
| 15 | ml |
split urad dal
|
* |
| 3 | each |
red chili peppers
|
*
|
| 0 |
hing
|
* | |
| 7.5 | ml |
tamarind
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
vegetable oil
to fry dal |
*
|
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.
