Chettinad kathrikkai podi varuval- eggplant fry

eggplant roasted
Are you pro eggplant/ aubergine or anti-eggplant? Well, I am totally a pro eggplant person. Bring it to me in purple white green or any other colour, bring it long, short, thick or thin, I guess I have a huge stack of recipes I have to make each one.

Similar recipe

Kashmir Eggplant in yogurt sauce

Dodh Wangun -Kashmir cuisine, eggplant in yoghurt gravy

The primary reason for the love towards the brinjal (aubergine) is nothing but the fact that I have seen them grow in all sorts of shapes and colours on our terrace garden all through my childhood. Mom will plant white ones, long green ones or plump purple ones and dad tends to them as if they were his babies, checking every leaf and watering them with care. They both get extremely excited when the first batch comes and come up with their own list of to-dos. Finally, they will agree upon one for the day and so on.
Today is one such recipe they both love.  Mum usually keeps a stock of the masala powder used in this recipe when it is the season. Sometimes using it to fill in the slits or otherwise sprinkling over the roasted ones.
aubergine
We have further stretched out the recipe by using it as a filling for our wraps, topping some crostini or just lazily munching them up. for a traditional Indian sort of lunch-pair it up with coconut milk sambhar and steamed rice.
This recipe is the one I chose for the A to Z recipe collection towards the alphabet E.watch out for the amazing collection of recipes with Ingredients from the Alphabet E from my fellow bloggers. I really don’t want to think beyond eggplants when there are so many varieties you can do with the Eggplant( aubergines.)
So far on the blog, you will see
Since this is from my mum and dad it is a part of the Cooking from a Cookbook Challenge too.
Hope you like this spicy and flavourful recipe.
Print Recipe
Chettinad kathrikkai podi varuval Yum
roasted eggplant salad with spices
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
vegetables and essentials
for the spice mix
for tempering
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
vegetables and essentials
for the spice mix
for tempering
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
To make the spice mix
  1. In a flat pan, dry roast the dals for the spice mix. roast till golden brown and set aside on a plate to cool.
  2. On top of the roasted dals, add the turmeric and the tamarind slithers.
  3. In the same pan add the peanuts and roast them till crisp, add to the dal mix.
  4. Roast the grated coconuts on a gentle flame till aromatic and golden brown and add to the dal mix.
  5. Follow the dry roast with coriander, dry red chillies,curry leaves, sesame seeds and black pepper.
  6. Allow all the spice mix to cool and then powder it to a fine texture.
to make the roast.
  1. Wash and slice the eggplants ad long thin wedges.
  2. In a pan add oil and as it warms add mustard seeds, urad dal and channa dal.
  3. When the mustard splutters and the dals turn golden, add crushed curry leaves.
  4. Now add the eggplant wedges and saute well.
  5. Once the eggplants are seared sprinkle a bit of salt and turmeric powder and set on a low heat to roast gently.
  6. Cover and cook for about 5 minutes
  7. Now sprinkle the prepared spice mix and toss well
  8. Simmer further and let each wedge roast, absorbing the flavours of the spice mix.
  9. Takes about 10 minutes
  10. Now the eggplants are well done and ready to serve.
    aubergine
Recipe Notes

Use a heavy pan to do the roasting as you will get perfect crisp slices then.

Once sauteed you can even bake these mixes in spices.

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Rafeeda - The Big Sweet ToothPriya SureshAshimaMayuri PatelShobha Recent comment authors

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The Girl Next Door
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My mom makes this curry and I absolutely adore it. She makes it finger-lickingly delicious, just like yours looks.   Got to learn making this now.

MildLy indian
Guest
MildLy indian

Yes moms have these Special trickS up thier sleeve

Raman
Guest
Raman

Love katthiri in general and this dish sits at the top of my favourites. Today I shall also make a similar dish but with snow peas for my son who unfortunately detests this wonderful offer from the Solanacaea family.

Shobha
Guest

This curry looks so flavourful. I love baingan and will surely try it out.

Mayuri Patel
Guest

Hubby and I are big fans of brinjals and any new way of making them is most appealing to me. Bookmarking your recipe to out this Chettinad style eggplant sabji.

Ashima
Guest

I am a super duper pro-eggplant person! I can eat it everyday without getting bored smile and I love your spice mix.. can totally see using it with other vegetables too!
Thanks for sharing!

Priya Suresh
Guest

Serve me this eggplant fry with some hot piping rasam rice, i just love these sort of simply stir fries to enjoy without any fuss.

Rafeeda - The Big Sweet Tooth
Guest

That podi that is going into that varuval sounds phenomenal! So much flavor… Sounds truly delicious…