Fire Roasted Eggplant Chutney/Sutta Kathirikkai Thuvaiyal


There are so many eggplant recipes on my blog and you probably have figured out already that it is one of my favorite vegetables. One of the most delicious ways of eating eggplant is to roast it over fire and use the pulp to make a dish. This method has been favored by cooks all over the world and has resulted in delicious dishes across the world: from baba ghanoush in the Middle East to our very own baingan bhartha, the roasting of the eggplant aids in rendering a smoky flavor and also brings out a sweetness to the resulting dish.

This recipe banks on those flavor notes and is very easy to make. It can be had as a side dish with idly/dosa or as a thuvaiyal, mixed with rice. Either way it tastes delicious. Here’s the recipe.

1 medium eggplant
2 tbsp urad dal
2 tbsp channa dal
6 red chillies
1 cup of cilantro, including stems and stalks(optional, you can use more or less of cilantro as desired)
tamarind, the size of a small marble
salt to taste
1 tsp oil

For tadka:
1 tbsp gingelly oil
1/2 tsp mustard
1/2 tsp urad dal
1 sprig of curry leaves


Apply a drop of oil on the eggplant and place over a direct flame. Turn the eggplant using a pair of tongs so that the skin is charred and blistered uniformly.

Don’t have a gas stove? No worries. Preheat the broiler of your oven and place the oven rack in the highest setting. Line a baking sheet with foil and place the eggplant on it. Continue turning the eggplant until uniformly roasted.

Place the eggplant in a plate and cover with foil. This will help in create some steam and enable you to peel off the skin easily. When the eggplant has cooled off, peel the skin off and chop the pulp into small pieces. If you find there are a lot of seeds in the eggplant while chopping, remove and discard the seeds, as they tend to make the chutney bitter.

While the eggplant is set aside to cool, heat oil in a pan, add the red chillies. When the chillies are roasted, add the urad dal and channa dal. Roast the dals until golden brown. Add the cilantro and switch off the stove. Let the cilantro wilt in the heat of the pan. Add the tamarind to the pan as well, warming the tamarind aids in grinding it well. Let this cool completely and grind it along with the eggplant adding salt to taste.

Remove the ground chutney to a pan, and top with tadka of mustard seeds, urad dal and curry leaves in gingelly oil. Serve with idly/dosa or with rice.


Verdict: Smoky, silky eggplant chutney is made vibrant by the addition of cilantro. The tamarind renders a good tanginess to the chutney as well.

Sending this to ‘Chaat and Chutneys’ event.

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  1. Viji

    Your recipes and pics as well are awesome! We love it whenever I make your recipes! Have you given a thought about including calories and serving size to your recipes? That will help me make your recipes all the time while being able to stay within my calorie limits while I try to get in shape, you know? – Viji

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