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.
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.