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Indian · Side
Puli Katarikai Smoky Eggplant with Tamarind
A Tamil pickle-like eggplant mash: flame-charred eggplant mixed with tamarind, green chile and cilantro, then fried in sesame oil over a crackling tempering of mustard seed, urad dal, dried chile, asafetida and curry leaves until the oil separates.
- YieldServes 4 as a side
- Hands-on30 min
- Total1 h 12 min
- Difficulty
Ingredients
- 680 geggplant, 1 large
- 4 tbspfresh cilantro leaves and tender stems, finely chopped
- 1 tsptamarind paste or concentrate
- 1 tspcoarse kosher or sea salt
- ¼ tspground turmeric
- 2fresh green Thai, cayenne or serrano chiles, stems removed, finely chopped, seeds left in
- 2 tbspunrefined sesame oil or canola oil
- 1 tspblack or yellow mustard seeds
- 1 tbspskinned split black lentils (urad dal), picked over for stones
- 2dried red Thai or cayenne chiles, stems removed
- ¼ tspground asafetida
- 12 leavesfresh curry leaves, medium to large
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