February 18, 2017

Eggplant Tangy Pickle (Kathirikkai/Brinjal Puli Thokku)

In a marriage this tangy pickle was served and I was totally carried away by its taste. To my surprise I couldn't found , out of which vegetable this was made. I asked the server and he told it was made out of eggplant. Amazing side dish for curd rice, idli, Dosa and Roti. I got the recipe from the chef and made it very next day itself....

  • Pre time: 10 mins
  • Cooking time: 15 mins
  • Serves: 4

Ingredients for making Eggplant Tangy Pickle (Kathirikkai Puli Thokku):

  • Brinjals/Eggplants/Auberigines  6
  • Finely chopped green chillies 3
  • Thick tamarind juice extracted from a lemon size tamarind 200 ml
  • Red chilli powder 2 tea spoon
  • Jagerry powder 1 tb spoon
  • Oil 3 tb spoons
  • Mustard seeds 1 tea spoon
  • Hing powder 1/4 tea spoon and few curry leaves
  • Roasted fenugreek powder 1/2 tea spoon

How to make Eggplant Tangy Pickle (Kathirikkai Puli Thokku)?

  • In a kadai dry roast 2 tea spoons of fenugreek to golden brown and after it gets cooled down, powder it and keep aside.
  • Finely chop the Brinjals of 1cm cubes
  • Heat a pan with oil.
  • Add the mustard seeds. Once they splutter, add redchillies, green chillies and chopped brinjals and keep frying till the brinjals change the colour in medium flame.
  • Now add the turmeric powder and hing powder and curry leaves. Stir well.
  • Pour the tamarind juice to it and add required salt.
  • Allow it to boil in medium flame.
  • When the gravy thickens add the jagerry powder.
  • Let it boil till becomes thick and oil separates. 
  • Sprinkle the roasted fenugreek powder and switch off the stove.