Tuesday, 13 January 2015

Kathirikka Podi Kari - Eggplant cooked in freshly ground spices

I am big fan of side dishes made with spices and lentils roasted and powdered together. It can be made with a variety of vegetables. Usually people think it is hard to make these sides. On the contrary they are very easy to make and are packed with flavours.


Kathirikka/Eggplant/Aubergine 2 big ones (4-5 cups when chopped)
Channa Dal 2 tsp
Coriander Seeds 2 tsp
Cumin 1 tsp
Dry Red Chilli 1 (more for spicy curry)
Mustard Seeds 1/2 tsp
Turmeric powder 1/2 tsp
Hing/Asafoteda a pinch

Oil and Salt to taste

Method of Preparation

1. Heat a little oil in a pan. Add the channa dal. Roast till it starts to brown. Add the coriander seeds, cumin seeds and red chilli. Saute for a minute more.

2. Let this cool and then powder it.

3. In the same pan, add a little more oil. Add mustard seeds. When it sputters, add the hing and turmeric powder.

4. When it sizzles, add chopped eggplant. Saute till it is nearly cooked.

5. Add the spice powder and salt. Mix well. Saute for a couple more minutes.

Serve with some rice and gravy like Kozhambu, Sambar or Rasam. 

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