Kathirikai (Brinjal) Thokku recipe with step by step photos. A healthy side dish that’s served to nursing mothers to increase breast milk too feed their infant. Its a very simple and easy dish that takes just 15 mins to make.
In my hometown this kathirikai thokku is very popular and whenever an elder person from the surrounding area drop into look at the new born baby and mother, they make this and bring it with them wrapped in a clean plantain leaf.
My pictures don’t exactly do total injustice to the goodness and taste of this kathirikai thokku though. The Non-Vegetarians follow the same recipe method but use “Karuvaadu” (Sun Dried Fish) instead and it is believed to increase the supply of breast milk in new mothers to help them breast feed the baby without any trouble.
A disclaimer first, This is fed to mothers who have had normal delivery and the doctors always advise mom’s who have given birth by a C-Section, to avoid eating brinjal, yam and sun dried berries as they may cause itching.
So confirm with your doctor first about the diet and then eat according to the diet advised. Both my children were born by C-Section and I consulted with my doc first and I had no itching problem and all.
In some parts around my MIL’s place this same Kathirikai thokku is also called as Kathirikai Masiyal and at times they also add cooked fresh mochai (Avarekalu or lima beans) to this recipe for a variation and that also tastes equally good.
Let’s check the step wise Kathirikai Thokku Recipe:
1. Chop the kathirikai (brinjal) and immerse in water to prevent discoloration. Pressure cook in enough water till soft for 1-2 whistles.
3. Lightly mash the kathirikai and add it to the pan. Add salt and mix well.
4. Cook for 1-2 mins over low flame and switch off. Serve this kathirikai thokku mixed with hot rice along with a roasted pappad.
If you are looking for more kathirikai (Brinjal) recipes, do check out Chettinad Kathirikai Poondu Kulambu, Ennai Kathirikai Kulambu, chettinad kathirikai chops and Kathirikai Palakottai Kootu. This Kothamalli Thokku and Pudina Thokku also tastes equally good when mixed with steaming hot rice and eaten for lunch.
- Brinjal - 1/4 kgs
- Garlic pods - 10 to 15
- Curry leaves. - 1 sprig
- Sambar powder - 1 tsp
- Turmeric powder - 1/8 tsp
- Vengaya Kari vadagam - 1/4 tsp
- Urad dal - 1 tsp
- Salt - to taste
- Oil - 3 tsp
- Slit the brinjals into half lengthwise and further cut each half into pieces. Immerse in water to prevent discolouring.
- Pressure cook chopped brinjals in 1/4 cup water and tip the contents in a colander for the excess water to drain completely. Keep aside.
- Peel and crush the garlic pods slightly with a pestle or chop finely.
- Heat a pan with oil. Add vengaya Kari vadagam and let it splutter, then add urad dal, curry leaves and cook for 10 seconds.
- Add crushed garlic and cook for 1-2 mins over low flame.
- Add Sambar powder and mix well.
- Mash the brinjal slightly and add it to the pan.
- Add salt and mix well.
- Cook for 1-2 mins over low flame.
- Serve mixed with hot rice or as a side dish to sambar or rasam sadam.