Kathrikai curry (South Indian eggplant style)

Growing up amma would make eggplant in many ways. Two main South Indian styled curries she would make would be one with onion and sambar powder and the other one with vangibath powder (stuffed small eggplants). I LOVE both the styles. Simha's mother makes another type which they call it as ennagai. I enjoy that as well! This style is like a hybrid of both amma's style. Haha!

This goes very well with sambar rice or rasam rice.

You will need:

Tempering:

2 tbsp oil

1 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

1-2 red chillies

1/4 tsp hing/asafoetida

3-4 curry leaves

Veggie:

2 medium sized eggplants diced

Or you could use small eggplants and cut them in quarters or halves based on their size.

Seasonings:

1 tbsp vangibath powder

1/2 tsp sambar powder

salt per taste

Garnish:

2 tbsp desiccated coconut (I used frozen)

Method:

Heat oil in a skillet/pan. Once the oil is heated, add in the tempering ingredients. Let them splatter. Then add the eggplant. Mix in the seasonings. Close the pan with a lid and let it cook for 5-7 minutes on medium flame till the eggplant is cooked and tender. At the end add desiccated coconut and mix well.

ENJOY!