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+ servings
eggplant roasted

Chettinad kathrikkai podi varuval

roasted eggplant salad with spices
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course sidedish, Soups and salad
Cuisine diabetic friendly, gluten free, Indian, One pot, Summer, tamilnadu, Vegan, Vegetarian, Winter
Servings 4 people


vegetables and essentials

  • 8 small eggplant round or long ones
  • salt to taste
  • 1/4 tsp turmeric powder

for the spice mix

  • 3 tbsp Channa Dal bengal gram dal
  • 1/4 tsp turmeric powder
  • 2-3 slithers tamarind
  • 1 tbsp peanut
  • 1 tbsp coriander seeds
  • 2 tsp sesame seeds black
  • 5 dry red chillies
  • 5 Black pepper
  • 10 curry leaves
  • 1/4 cup coconut grated

for tempering

  • 4 tbsp cooking oil
  • 1/2 tsp mustard seeds
  • 1 tsp Urad Dal black gram dal
  • 1 tsp Channa Dal bengal gram dal
  • 10 curry leaves


To make the spice mix

  • In a flat pan, dry roast the dals for the spice mix. roast till golden brown and set aside on a plate to cool.
  • On top of the roasted dals, add the turmeric and the tamarind slithers.
  • In the same pan add the peanuts and roast them till crisp, add to the dal mix.
  • Roast the grated coconuts on a gentle flame till aromatic and golden brown and add to the dal mix.
  • Follow the dry roast with coriander, dry red chillies,curry leaves, sesame seeds and black pepper.
  • Allow all the spice mix to cool and then powder it to a fine texture.

to make the roast.

  • Wash and slice the eggplants ad long thin wedges.
  • In a pan add oil and as it warms add mustard seeds, urad dal and channa dal.
  • When the mustard splutters and the dals turn golden, add crushed curry leaves.
  • Now add the eggplant wedges and saute well.
  • Once the eggplants are seared sprinkle a bit of salt and turmeric powder and set on a low heat to roast gently.
  • Cover and cook for about 5 minutes
  • Now sprinkle the prepared spice mix and toss well
  • Simmer further and let each wedge roast, absorbing the flavours of the spice mix.
  • Takes about 10 minutes
  • Now the eggplants are well done and ready to serve.


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.
Tried this recipe?Let us know how it was!