Mashed Grilled Eggplant with Tamarind and Chiles

Puli Katarikai

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Vibrant, tart, nutty, spicy-hot and smoky this curry has an almost pickle-like quality to it and packs oomph in every small mouthful. I think the starchy, soothing Rice with Yogurt and Mustard Seeds is a perfect combination with this curry—a dollop of the eggplant embedded in the rice and slid into the mouth, just as my grandmother did when she hand-fed us as toddlers.