Written by Maya Shettyin BRINJAL/EGG PLANT, FOOD, VEGETABLES, VEGETARIAN - DRY PREPARATION, VEGETARIAN DISHESDear Reader,
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“Thokku” is traditionally used as a side or flavor enhancer to the last course in most Tamil meals, which is rice with homemade yogurt. However, the possibilities are endless. Mix with hot, steamed rice and a dash of sesame oil and you have a satisfactory meal.It is a cooked-down relish made from mainly fruits, vegetables and herbs.”
These days we are having another new season added to the existing four seasons of the year, this one is called Sprinter.Yes, that is right ! Winter in Spring, so Sprinter !It is rain then frost then frigid temperatures, which look no where near Spring , hence I wanted to prepare something so spicy that it would keep the cold away from my bones, thus was born this spicy Eggplant /Brinjal Thokku. Spicy because it is a Chettinadu preparation, which is known for its authentic aromatic spicy dishes. Chettinadu is a region in the southern state of Tamil Nadu, India. Thokku is basically a cooked down relish, made with different vegetables as an accompaniment to a rice dish or as a side.It enhances the flavor, keeping the taste buds wanting more. Two days ago when I did my grocery shopping at the Fresh Market, I picked some fresh and bright colored eggplants and wanted to try making an Eggplant Thokku today. They were just the right size and were a deep purple. I washed them well under running water and set about preparing my thokku.
Here goes the quick and easy recipe.
For more Thokku/ South Indian Relish recipes of mine, check the link below :
Some of the links to my previously published recipes with eggplantsare listed below for your interest.