Katirikkai Thogyal

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Posted By: MD
Posted In:  Ethnic
Page Views:  858 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  15-20 tortillas

Additional information: Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.

In buttered 9-11 inch pyrex dish alternate ingredients as follows: potatoes, gluty mixture, soycheese, tomato sauce, ending
with cheese on top.

Put in oven bake at 350 degrees Farenheit for 30-35 minutes or until browning occurs at top (cheese is bubbly!!!)

Fat: less than 7 grams!* Cholesterol: less than 10 grams!*

*= Depends on chosen fat use


  • One Bhima eggplant
  • 3 tspns urad dal
  • 3-4 red chillies
  • a litle asafoetida
  • 1/2 tablespoon tamarind paste
  • salt to taste
  • oil to fry dal


1. Wrap eggplant in foil nicely and keep inside a 400 deg oven for about 45 mins or until soft. Alternately you could broil it over a gas flame till it gets evenly charred. Cool and peel off skin. Drain of any juices. Chop into large bits.

2. Fry dal, red chillies and asafoetida in oil till brown. Drop into a blender, add tamarind, salt and some of the eggplant. Run the blender on low speed till coarsely blended. Add remaining eggplant and whir for one minute. Scrape out and serve.

3. Other Thogyals/Chutneys

Substitute lightly sauteed onion/zuchini/canadian (hot house) cucumber in above recipe for a variety.

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