Table of Contents
Kathrika Sutta Bajji Recipe: A Smoky, Tangy Roasted Brinjal Dip
Roast a brinjal over an open flame and the whole kitchen starts to smell smoky and a little sweet. That aroma is the heart of kathrika sutta bajji. Despite the name, it isn’t a fried fritter. Here the charred brinjal is peeled, mashed and simmered with tamarind, onions and green chillies into a soft, tangy, lightly spicy side. Ashha shares it as one of her mother’s favourites, and it’s easy to see why.
Recipe Creator – Ashha D.Raj
Recipe Overview
- Recipe name: Kathrika Sutta Bajji (also spelled kathirika sutta bajji)
- Prep time: Not specified in the original recipe
- Cooking time: 30 minutes
- Total time: Not specified (30 minutes cooking, plus cooling the roasted brinjal)
- Servings: 3
- Cuisine / course: South Indian roasted brinjal side
- Diet: Vegetarian
- Flavour profile: Smoky, tangy, mildly spicy
- Storage: Best within 1 day
Ingredients Overview
The star
- Brinjal (eggplant), 2: roasted over a flame for its smoky flavour and soft, mashable flesh
Tang and heat
- Tamarind extract, 3–4 tbsp (to taste): sourness that balances the smokiness
- Green chillies, 2–3 (to taste): fresh heat
- Onion, 1: sweetness and body
Seasoning and aroma
- Turmeric, ¼ tsp: colour and earthiness
- Curry leaves, a few
- Mustard and urad dal for tempering, plus salt (used in the method, but not listed with quantities)
- Oil, 1½ tbsp: for smearing the brinjal and tempering
Garnish
- Coriander leaves
Health Benefits and Nutritional Aspects
Brinjal is a light vegetable that provides fibre and is naturally low in calories. Cooking it on a flame adds big flavour without needing much oil. Tamarind brings tang, and onions, chillies and curry leaves add flavour and aroma without heavy ingredients.
The recipe uses 1½ tbsp of oil in total, which keeps the dish light. As written, it’s vegan, vegetarian and naturally gluten-free. Tamarind and salt levels are easy to adjust. I haven’t listed calories or nutrient values, since they depend on the size of your brinjals and portions.
Step-by-Step Preparation
- Prep the brinjal: Smear a little oil on the brinjals.
- Roast over the flame: Pierce a skewer through the rear edge and hold the brinjal over the flame until the skin chars. Keep turning so it cooks on all sides.
- Cool and mash: Let it come to room temperature, peel off the skin and mash well.
- Temper: Heat oil in a pan, add mustard and urad dal, and let them splutter.
- Add the aromatics: Add onions, green chillies and curry leaves and toss.
- Build the tang: Add tamarind extract, turmeric and salt. Let it boil and thicken a bit.
- Add the brinjal: Stir in the mashed brinjal with water to reach your preferred consistency. Boil until the raw smell goes away.
- Serve: Garnish with coriander leaves and serve hot with idli, dosa or roti.
Mistake to avoid: Skipping the final boil. The raw smell of the tamarind and brinjal needs to cook off.
Tips for the Best Results
- Choose firm, shiny brinjals with smooth skin, which roast evenly.
- Keep turning the brinjal over the flame so it chars on all sides without burning through.
- Peel only after it has cooled, so it’s easier to handle.
- Add the tamarind gradually, since 3–4 tbsp is “to taste.”
- Add water a little at a time. The page doesn’t give an amount, so judge by the consistency you like.
- Store leftovers covered and eat within a day, warming them gently on the stove.
Frequently Asked Questions
1. Is sutta bajji the same as brinjal bajji?
No. Brinjal bajji is a fried fritter, while this recipe is a roasted brinjal dip or gravy.
2. What does it go with?
The original recipe suggests idli, dosa or roti.
3. Can I roast the brinjal another way?
The recipe uses a skewer over an open flame, which gives the signature smoky taste.
4. How can I lessen the sourness?
Reduce the amount of tamarind extract used. According to the recipe, use 3–4 tablespoons “to taste.”
5. Is it vegan?
Yes, as written. It uses only vegetables, oil and spices.
6. How long does it keep?
About 1 day, going by the recipe’s storage note.
Try Another Pairing
If you enjoyed this recipe, try Pesarattu for another delicious homemade meal.
Conclusion
This kathrika sutta bajji turns a humble brinjal into something smoky, tangy and truly satisfying. A few minutes over a flame, a quick tempering and a gentle simmer are all it takes. Serve it with idli or dosa and enjoy a simple South Indian classic.
Follow Us
Follow Ashha D.Raj and Baby Amma’s Kitchen for more South Indian recipes:
