Kathrikai Curry – Tiny eggplants spiced with salt and paprika and shallow fried.

Background:

Katrikai aka Brinjal aka Eggplant is K’s favorite vegetable specially when made crispy and shallow fried to a golden brown. I hate this vegetable but since K loves it, I try and make it each time I make Okra so each of us have our favorites.

Stuff you will need:

Brinjal/Eggplant/Kathrikai – 1 lb cut into 8 pieces each
Sambar powder/Paprika – 1.5 tsp
Salt to taste
Oil – 1 tbsp
Mustard – 1 tsp
Urad Dhal – 1 tsp
Asafoetida – a pinch

How to make it?

In a shallow kadai, heat water till it boils. Add the cut and soaked kathrikai and let cook till the skin turns color and the flesh starts becoming translucent. Remove from heat, drain and set aside. In the same kadai now heat oil till its hot enough. Add mustard and urad dhal and let cook till mustard bursts and the urad dhal turns a golden brown. Add asafoetida. Now add the previously boiled and cooled kathrikai and let it be coated with the oil. Let cook till the oil is absorbed and then add the salt and sambar powder. If sambar powder is not available, add a mix of paprika and ground coriander seed powder (dhania). Mix well and let the kathrikai cook on low medium heat till well done. Remove and serve hot with rice.

Serves two.

Special notes:

Cutting the kathrikai and soaking it in water with lime juice in it helps prevent oxidation. This calls for a tad bit more oil when compared to other south indian curries as well.

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3 thoughts on “Kathrikai Curry – Tiny eggplants spiced with salt and paprika and shallow fried.

  1. I love your version of kathirikkai curry. This is new to me. I usually make curry powder for making this curry. Will try with sambar powder next time. Looks yummy too. Thanks for sharing. Why dont u join foodbuzz publisher program.
    it works cool. Just mail me if you are interested will send u the referral letter 🙂

  2. This is my first visit to your blog,you have a wonderful blog…the kathrikai curry is one of my faves and your description of nei kasand below really brought back memories from my childhood….:)

  3. Laksh,
    I tried this yesterday( part of my cooking for the week). I liked it; quick, easy and yummy( additonallly I could find a way to use 3-4 pkts of sambar powder I brought from india; I don’t make much sambar).thanks;I added bit of twist to it for an extra bite; with mustard and urad dhal I added bit of small coconut kothu to the oil.

    shy

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