How to make Kathrikai Podi Kari
This no onion-no garlic recipe is from my recipe diary, duly noted down from a tv show years ago. You can skip the microwave cooking & do it completely in your skillet. I find that the microwave cooking cuts down on the amount of oil used, & yet providing the same results for a dry curry. The coarseness of the ground spices can be your preference. I prefer the crunchiness of the lentils in a bite; some of you may like it better with finely ground spices. However you choose to make it, the spices definitely make it special. Sharing this recipe with my fellow bloggers at CCC# 38: November -- Week 2.
Kathrikai/Eggplant - 250 gms, sliced
Salt - to taste
Oil - 2 tbsp
Turmeric powder - 1/4 tsp
Ingredients for frying & powdering:
Perungayam/Asafoetida - a big pinch
Ulutham paruppu/Urad dal - 1/2 tbsp
Kadalai paruppu/Channa dal - 1/2 tbsp
Dry red chillies - 2 no:s
Grated coconut - 3 tbsp
Microwave + Stove top method:
- Slice the brinjals & let them sit in a container with water, until you are ready to cook them.
- Arrange the sliced eggplants on a wide plate, sprinkle salt & turmeric powder on them; cover with a wet paper towel/cloth & microwave on high for about 5 to 7 minutes. Remove the cloth, take another plate of the same size - holding it tight on top of the hot plate; flip it quickly so the eggplants are transferred to the new plate, sprinkle a little more salt & turmeric powder on top, cover with a wet cloth/paper towel & microwave again for 5 minutes.
- Meanwhile, heat a pan on (low-medium heat) with a little oil, add the ingredients listed for frying in the same order & roast them in oil until aromatic & crisp. Let cool, powder & set aside.
- Heat the pan with the remaining oil, add the semi-cooked brinjal slices from the microwave, add required salt, turmeric powder, the ground powder & stir fry until well roasted.
- Serve warm with a meal platter. Goes well with Sambhar rice, Rasam rice.