In a kadai put lottle oil and roast the urad dal and dry red chillies
Brinjal - 1 Big
Urad dal - 1 Tblsp
Dry red chillies - 5-6
Hing - 1/4 tsp
Tamarind - small gooseberry size
Salt as required
Take a big Brinjal and apply little oil over it and directly roast on the fire.
Roast the brinjal till the skin shrinks all over and a nice smoke smell comes.
You can catch the end stalk of the brinjal and turn it over.
After it gets roasted nicely, remove from fire and keep it on a plate.
When the brinjal cools down just remove the burnt skin fully.
Now remove the pulp and mash it nicely with your hand.
Take a kadai pour 1 tsp oil and roast the urad dal and dry red chillies.
Take a small grinder and put the roasted dal red chillies,hing and tamarind and salt and grind little coarsely.( you can add one drop of water ) let it not be ground very nicely.
Now add this ground items and mix with the brinjal pulp nicely with your hand.
You should not grind the pulp.
After the dal mixture is mixed with the pulp nicely you can get a nice smokey taste and smell too.
The Kathrikai thogaiyal /Brinjal chutney is ready to be had with plain rice and a little sesame oil poured on to it
You can have this thogaiyal rice with roasted applam and some pachadi also (raitha)