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Indian · Side
Katarikai Thakkali Kari Eggplant with Tomato
A Tamil everyday curry of baby eggplant batons and chunky tomato simmered with garlic, curry leaves and a little sambhar masala over a sesame-oil tempering, until some of the eggplant melts into the sauce. Think of a south Indian ratatouille.
- YieldServes 8 as a side
- Hands-on20 min
- Total37 min
- Difficulty
Ingredients
- 2 tbspunrefined sesame oil or canola oil
- 1 tspblack or yellow mustard seeds
- 1 tbspskinned split black lentils (urad dal), picked over for stones
- 100 gred onion, 1 small, halved lengthwise and thinly sliced
- 4 clovesgarlic, medium, finely chopped
- 680 gsmall purple Indian eggplants (about 12) or 1 large Italian eggplant, stems removed, cut into batons 5 x 2.5 x 1.2 cm
- 2large tomatoes, cored and cut into 5 cm chunks
- 360 mlwater
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
- 2 tspcoarse kosher or sea salt
- 1 tspsambhar masala (roasted chana dal, dried chiles, curry leaves, coriander, cumin, fenugreek, mustard, poppy seed, cinnamon)
- 15 leavesfresh curry leaves, medium to large
To serve
- 250 gplain yogurt, to dress the riceoptional
- 200 gbasmati rice, cooked, to serveoptional
- 300 gdried pasta, cooked, alternative to riceoptional
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