- Sesame oil (Gingely oil) – 3 Tbsp
- Methi/ fenugreek seeds – 1/4 tsp
- Mustard seeds – 1/2 tsp
- Jeera / Cumin seeds – 1/2 tsp
- Cardamom pods – 2-3
- Onions (finely sliced) – 2 medium sized
- Tomatoes – 2-3 cubed
- Ginger garlic paste – 1 tbsp
- Red chili powder – 2 tsp
- Coriander powder – 2tsp
- Turmeric powder – 1tsp
- Salt – to taste
- Garam masala-1 tsp
- Tamarind paste / Tamico – 1tsp
- Jaggery – 1 tbsp
- Eggplants / Brinjal – 6-7 chopped
- Water – 1/2 cup
- Cilantro/ Coriander leaves – a few to garnish
1. Warm Sesame oil (Gingey oil) in a pressure pan until hot. Add in the fenugreek seeds (methi), mustard seeds, cardamom and cumin seeds. Then add the sliced onions and saute until the onions turn golden brown and soft. Add in the tomatoes and ginger garlic paste. Stir it well, until the tomatoes turn mushy soft, you can cover it with a lid for a few minutes until then.
2.Next add the red chili powder, coriander powder, turmeric powder, salt and jaggery. Add in the Garam masala powder, along with 1 tsp of tamarind paste.Stir them all together until well mixed, then add the chopped eggplants/brinjal along with half a cup of water.
3.Cover the pressure pan and cook until you hear two whistles (on medium flame). Remove from heat and wait for the pressure to release naturally. Stir them well together, garnish with Cilantro /Coriander leaves and serve hot with steamed rice.
Note: It is a spicy dish, so be forewarned ! Those of you not familiar with Chettinadu dishes can go easy on the spices to your liking.
For more Thokku/ South Indian Relish recipes of mine, check the link below :