Katthirikai Thugayal (Baingan Chutney)

Recipe by
Total Time:
60-75 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • Mustard Seeds - 2 tsp
  • Urad dal - 3 tsp
  • Red Chillies - 4 (according to your taste)
  • Tamarind paste (from lemon sized tamarind, boiled in water)
  • Salt to taste
  • Vegetable oil - 2 tbsp
  • Big Brinjal (Eggplant) - 1
  • Asafoetida, 3 pinches
  • Curry leaves - A few
  • Coriander leaves to garnish

How to Make Katthirikai Thugayal (Baingan Chutney)

  • Heat oil in a kadai and add mustard seeds and urad dal.
  • Let it splutter.
  • Add red chillies.
  • Bake the brinjal in oven for 45 minutes at 400 degrees F.
  • Turn each side of the brinjal while baking.
  • Let it cool.
  • Keep it in cool water for 2 minutes.
  • Remove the outer layer of the baked brinjal.
  • Mash it with hand and grind it in the mixie along with the above mentioned seeds and tamarind paste.
  • Add salt to taste.
  • Add hing powder and curry leaves.
  • Garnish it with coriander leaves.