Inji Thogayal / Ginger Chutney

Apparently, I seem to do a lot of blog-hopping these days.. I am nothing but inspired by all the great blogs from across the globe with wonderful recipes and big beautiful pictures. The pictures in this post is nothing but a mere evidence of my inspiration.. otherwise, who would even think of putting a spicy ginger relish and the shot glass together? But, I had total fun playing with the light, props and my DSLR on a dark & gloomy day.. the best part, all of the pictures came out so well, I think... what do you think?

Tomato Thokku

Tomato thokku is the best combination for roti especially during travel, the reason being tomato thokku stays fresh & tasty for 3-4 days even without refrigeration.

Basic Info
Complexity - Medium
Prep time - 10 mins
Cook time - 20 mins
Serves - about 2 cups

I made this simple tomato thokku as a side for muli paratha. This thokku can also be used as a rice-mix or as a spread on bread.

Ingredients

Ripe Tomatoes - 2 lbs
Red chilli powder - 2.5 tsp (adjust heat to your spice level)
Salt - to taste
Sesame oil - 1/4 - 1/2 cup (be generous with oil as it prevents tomato thokku from spoiling)
Hing - 1/2 tsp
Turmeric powder - 1/2 tsp
Fenugreek powder - 1 tsp (dry roast 1-2 tsp of fenugreek seeds and grind into fine powder after it cools)
Curry leaves - 1 sprig, optional
Mustard seeds - 1 tsp

Method

Blend tomatoes in a blender until smooth.

Heat sesame oil in a heavy bottomed pan. Add mustard seeds and let them crackle. To this, add blended tomatoes, turmeric powder, chilli powder, hing, fenugreek powder, curry leaves (if using), salt and cook until oil separates from the sides of the pan or until the raw smell of chilli powder is gone, for about 20-25 mins on medium heat.

Tomato thokku is now ready for use.

Notes:
- Please be careful when adding blended tomatoes to hot oil, hot oil may splash causing severe burns. So, extra caution there!
- Tomato thokku thickens as it cools.

Kathirikkai Thogayal

Kathirikkai (eggplant) thogayal is a spicy condiment that is eaten with hot rice and crispy papad on the side. Eggplant is VJ 's first love (no kidding!!!) and this thogayal is one of his favorites.

In India, we roast eggplants directly over the open flame (or) on gas stovetop. But in US, my kitchen only had an electric range and I just couldn't figure out how to roast eggplants to make this thogayal.

On a terribly chilly night, I decided to make this thogayal and started roasting eggplants directly on the electric coil, only to end up with smoke all over my kitchen. To make things worst, the smoke alarm went on and I had to open all the doors & windows to let the smoke escape. Chilly weather, rumbling tummies, empty vessel and smoke all over the house - life couldn't get any more worse, or could it?! That night, I was very close to give up on this thogayal. Then, something just told me to try conventional oven for roasting eggplants and boy, was I glad?!

This thogayal also serves as a great savory spread for chips, bread, bread crisps, roti (or) just with anything!!

Basic Info
Complexity - Simple
Prep time - 20-25 mins (includes roasting eggplants)
Cook time - 5 mins

Serves - 1.5 to 2 cups of thogayal

Ingredients

Eggplant - 2 nos

Hing - 1 small piece

Dry red chillies - 6 nos

Urid dal - 2 tbsp

Cumin seeds - 1/2 tsp

Tamarind - size of a gooseberry

Salt - to taste

Method

Cut the eggplants lengthwise into 2 halves. Broil at 400 degrees for about 15 - 20 mins (or) until inner side of the eggplant turns brownish black (see pictures). Let it cool.

Soak tamarind in 1/2 cup of hot water and keep it aside.

In a pan, add a tsp of oil and fry hing. Add cumin seeds and let it sizzle. Then, roast red chillies, urid dal until golden brown. Allow it to cool.

Scoop out just the flesh and grind it along with the roasted ingredients & soaked tamarind (drain the water). Add salt to taste and mix well. Smokey, spicy eggplant thogayal is ready to serve & eat!!

Tips:

- You can also add a handful of cilantro while grinding - a great flavor boost to thogayal!

- Sending this off to Made with Love Mondays!