Step-by-Step Instructions

1. 1.Prepare Tomatoes and Brinjals

   Chop 5-6 ripe tomatoes into medium pieces. Cut the stems off 5-6 small brinjals and chop them into quarters or halves, then immediately place them in water to prevent browning.

2. 2.Dry Roast Spices

   In a dry pan, add 1 tsp fenugreek seeds, 1 tsp mustard seeds, 2 tsp coriander seeds, and 1 tsp cumin seeds. Dry roast them on medium heat until they crackle and are fragrant, about 1-2 minutes. Transfer the roasted spices to a small blender jar.

3. 3.Roast Dried Red Chilies and Grind

   Add 6-7 dried red chilies to the same pan and dry roast them until slightly darkened and aromatic, about 30 seconds to 1 minute. Add the roasted chilies to the blender jar with the other spices. Grind everything into a fine powder and set aside.

4. 4.Sauté Aromatics and Vegetables

   Heat 1/4 cup sesame oil in a large pan. Add 10-12 peeled garlic cloves, 1 green chili, 1 large chopped onion, and 1 sprig of curry leaves. Sprinkle salt as needed and sauté until the onions turn translucent, about 3-4 minutes. Add 5-6 chopped tomatoes and a gooseberry-sized ball of tamarind. Mix well and sauté for 5 minutes until tomatoes soften.

5. 5.Cook Brinjal Mixture

   Add the chopped brinjal pieces and 1/2 tsp turmeric powder to the pan. Mix everything thoroughly. Pour in about 1/4 cup of water, just enough for the brinjal to cook. Cover the pan with a lid and cook on medium heat, stirring occasionally, until the brinjal is tender and most of the water has evaporated, about 8-10 minutes.

6. 6.Blend Cooked Vegetables

   Once the vegetables are cooked and the mixture is thick, transfer it to a blender jar. Blend into a coarse or fine paste according to your preference. Do not add any extra water during blending.

7. 7.Prepare Tempering

   In the same pan (or a clean one), heat 2 tbsp sesame oil. Add 1 tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, and 1/2 tsp cumin seeds. Let them splutter and the dals turn golden brown. Add a pinch of asafoetida, 1 sprig of curry leaves, and 2-3 dried red chilies. Sauté for 30 seconds.

8. 8.Combine and Finish Thokku

   Add the blended brinjal mixture to the tempering. Add 1 tsp salt and 2 tsp red chili powder. Mix well. Pour in 1 tbsp more sesame oil. Cook on medium-low heat, stirring continuously, until the mixture thickens, the oil separates from the sides, and it resembles a halwa-like consistency, about 5-7 minutes. Finally, add the previously ground spice powder and mix thoroughly for another 2-3 minutes until well combined and aromatic.

9. 9.Store and Serve

   Allow the brinjal thokku to cool completely. Transfer it to an airtight container and store in the refrigerator. It stays fresh for up to a week, or even two weeks if stored properly. Serve with hot rice, idli, dosa, or use to make variety rice.

10. 10.Make Brinjal Thokku Rice (Optional)

    To make variety rice, add cooked rice to a pan with a little leftover thokku residue. Add a spoonful of the prepared brinjal thokku and mix well until the rice is evenly coated and heated through. This takes about 2-3 minutes.

11. 11.Prepare Dosa with Thokku (Optional)

    Heat a dosa tawa and pour a ladleful of dosa batter. Spread it in a circular motion to form a thin dosa. Drizzle oil around the edges and cook until golden brown and crispy. Once cooked, fold the dosa and serve with a generous spoonful of brinjal thokku.