Wednesday, August 19, 2015

Posted by Mala at 2:00:00 AM 2 comments
This is a real delicacy. Earlier, when I was young, I never used to like the smell of the grilled Brinjals, and used to shun them. Later, I developed a taste for it, and nowadays each and everyone in my family loves it. Purple brinjals, which are low in calories, has amazing health benefits. It is very rich in soluble fiber content, it controls high blood cholesterol, its peel or skin has significant amounts of anti-oxidants, which fight against cancer, aging, inflammation and neurological diseases.  For this thogayal, only such fleshy, big brinjals are good, you cannot make this dish with the small ones..

I recently got a wire rack , from an exhibition, which is very useful in grilling vegetables, Otherwise, earlier, when I used to put the Brinjals on top of the gas burner, they used to get clogged, it became a big hassle  for me to clean the clogged burners  later. Now this is a  very very useful gadget, not at all expensive. I am so happy with it.  I normally make two kinds of thogayals, and both are illustrated here. 

Big Purple Brinjal - 1, washed, wiped and smeared with gingely oil lightly

For the green thogayal

Half of the grilled eggplant
Green chillies - 2
Coriander leaves, washed - handful
Hing powder - 1/4 tsp
Salt to taste

For the Brown thogayal

Half of the grilled eggplant
Washed coriander leaves - handful
Tamarind - 2 small pieces
Split urad dhal - 2 tsp ,  2 broken red chillies and 1/4 tsp hing powder,  to be roasted in 1 tsp oil
Salt to taste

Recipe Cuisine: South Indian; Category: Thogayals/ Lunch
Prep time: 20 mts; Grinding time: 10 mts

Serves 4

Grill the brinjal nicely till it is fully done , turning the sides now and then, and drop it into a vessel of water. 

After removing the skin, open it wide, and check for any worms, which, rarely might be present. If you take care to check the eggplant while buying, and choose one without any tiny holes,you can be well assured, there will not be any worms. 

First grind the coriander leaves, hing, green chillies, salt to a coarse paste, then add half of the grilled brinjal, pulse it gently. Green Thogayal is ready!

Roast the split urad dhal, hing, red chillies in one tsp oil. First grind coriander leaves, tamarind and salt. Then add the roasted ingredients. Lastly, add half of the grilled brinjal, and pulse gently. Brown thogayal is ready!

Mix it to the hot rice (white/brown/millets) with a dash of ghee, and it is heavenly!!



  1. Nice and simple recipe.southis equivalent to bainganburtha ! Eager to try out! Thanks ms Mala (V)

  2. I made the brown thogayal and it was unbelievably tasty ! Thanks for sharing this great recipe !


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