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Kathrikkai Curry: Spicy Eggplant Recipe
Kathrikkai in Tamil means brinjal or eggplant. Eggplant or brinjal is one of the favourite vegetables of many vegetarians. We all know about the famous baingan bharta or the roasted eggplant curry from North-India. However eggplant is cooked with even more delectable flavours in the South. The kathrikkai curry from Tamil Nadu is one such example.
This spicy eggplant recipe is stir-fried with lot of onions and aromatic spices. You do not need a lot of ingredients for this delicious vegetarian recipe. The special flavour to this dish is added by the freshly powdered chana dal or bengal gram dal. This recipe is extremely easy and gets done in minutes.
So, try out this delicious and spicy eggplant recipe and enjoy the change in taste of your regular meal.
Serves: 3-4
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients
- Brinjal/Eggplant- 500gms
- Onion- 2 (big, sliced)
- Chana dal (Bengal gram)- 1tbsp
- Coriander seeds- 1tbsp
- Dry red chillies- 3
- Turmeric powder- 1tsp
- Mustard seeds- 1tsp
- Curry leaves- 5-6
- Salt- as per taste
- Oil- 2tbsp
Procedure
- Wash the brinjals properly, discard the stem and cut them into slices.
- Heat about one tablespoon of oil in a pan and add the chana dal, coriander seeds and dry red chillies. Fry for about 2 minutes on medium flame.
- Switch off the flame and let the mixture cool. Once it cools down make a fine powder in a mixer and keep it aside.
- Now heat one tablespoon of oil in a pan. Add mustard seeds and curry leaves. Fry for a minute.
- Add the sliced onions. Fry for about 3-4 minutes on medium flame till they turn transparent.
- Then add the brinjals, salt and fry for 2 minutes.
- Now add turmeric powder, the prepared chana dal masala and mix well.
- Cover and cook for about 5 minutes on low flame. Stir from time to time.
- Sprinkle a little water if needed.
- Once done, check if the brinjal is completely cooked with a fork.
- Switch off the flame and serve.
Tamil style eggplant curry is ready to be served. Enjoy with steamed rice or chapatis.
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