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Sutta Kathirikai Thogayal is a traditional  tasty rice accompaniment prepared with smoky roasted  brinjal /eggplant /aubergine . Oven roasted Smoky Brinjal gives nice flavour to the thogayal/thuvaiyal
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  • Brinjal/Eggplant/Aubergine- 1 Big size
  • Sesame Oil - 1 tablespoon + 2 drops
  • Red chilly - 2 Adjust according to your taste
  • Urad dal - 3 tablespoon
  • Mustard seeds - few
  • Tamarind – 2 grams
  • Asofetida/Hing – generous pinch
  • Salt - as needed


  • Place a aluminum foil in a baking tray
  • Keep a big eggplant and make holes all over the eggplant with fork
  • Apply sesame oil all over the eggplant and Broil (500F) for 5 mins
  • Take out from the oven and turn the eggplant and broil again for 5 mins
  • Repeat the process. Make sure the eggplant is turned every time for even roasting
  • Continue broiling till the eggplant skin starts shrinking. Mine got done around 20 minutes
  • After that Broil for 2 minutes in 500 F and repeat
  • Broil till the eggplant skin is all shrinked and skin peels off easilh (broil time may vary depending on the eggplant size)
  • Gently peel off the skin. Use fork if needed, Discard the skin and save the pulp
  • In a tadka pan add urad dal, red Chilli and mustard seeds with few drops of oil
  • Cook till dal turns golden brown. Let the dal cools down
  • Without adding water ground  the dal mixture into fine powder
  • Add tamarind, salt and hing to the ground powder
  • Add cool Brinjal pulp and grind the thogayal


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  1. I didn't add water to my thogayal. Moisture in brinjal was enough for the thogayal
  2. For microwave method: cut the brinjals into big chunks and transfer them to a bowl. add oil and mix well. Microwave the brinjals for 4 - 10 minutes till the skin shrinks (Depends on the microwave oven temperature, mine is 700 watt and it took 7 minutes. Keep an eye after 5 minutes)
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