Chettinad kathrikkai podi varuval
roasted eggplant salad with spices
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
vegetables and essentials
for the spice mix
for tempering
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.
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.