Kathirikkai Vathakkal | Eggplant Sauté

Kathirikkai Vathakkal | Eggplant Sauté

Kathirikkai Vathakkal | Eggplant Sauté

It has been a busy couple of days that I haven’t been able to post anything. So I hope I am able to keep up. This post is an adaptation of Guthi Vankaya recipe posted by Mahanandi. I usually make dry fried eggplant, without the fenugreek, but the below recipe for a change, gives such a beautiful aroma that I have fallen in love with it. My husband, B, loves eggplant in all forms and he gave two thumbs up for this recipe.  I hope you like it. Enjoy!

 Ingredients

  • Dry Red Chillies – 4 small
  • Coconut shavings – 3 Tbsp
  • Channa dhal – 2 Tbsp
  • Urad dhal – 2 Tbsp
  • Cumin seeds – 2 Tsp
  • Coriander seeds – 2 Tsp
  • Fenugreek seeds – 1 Tsp
  • Baby Eggplant – 10
  • Oil for sautéing
  • Salt to taste

Putting it together

  • With a little bit of oil, roast all the ingredients individually except eggplant and salt and grind to a smooth powder
  • Cut the baby eggplant in to four pieces each
  • In a hot pan, put down some oil and add the eggplant and salt
  • Fry the eggplant until it becomes a little tender
  • Add the spice powder to the eggplant, turn down the heat and add some more oil to the pan
  • Slowly roast the eggplant until each piece gets a little char and gets crispy
  • Garnish with some pan fried curry leaves  and Ghee (optional)
  • Serve hot with Rice, or roti, or as it is
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