Name: Eggplant with Tomato and Garlic (Katarikai Thakkali Kari)
Yield: Serves 8
Cuisine: India
Ingredients: 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 2 large tomatoes, cored and cut into 2-inch cubes; 15 medium-size to large fresh curry leaves; 2 teaspoons coarse kosher or sea salt; 1 teaspoon black or yellow mustard seeds; 2 tablespoons unrefined sesame oil or canola oil; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 4 medium-size cloves garlic, finely chopped; 1 small red onion, cut in half lengthwise and thinly sliced; 12 small purple Indian (or 1 large Italian) eggplants (about 1½ pounds total), stems removed, cut into pieces 2 inches long, 1 inch wide, and ½ inch thick; 1 teaspoon Sambhar masala

Raghavan Iyer

Eggplant with Tomato and Garlic

Katarikai Thakkali Kari

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

An easy-to-prep-and-cook curry, this is delicious with a bowl of white or red rice tossed with plain yogurt.

Ingredients

2 tablespoons unrefined sesame oil or canola oil
1 teaspoon black or yellow mustard seeds

Asia
India
Main course
Side dish
Gluten-free
Vegan

Method

Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the lentils and stir-fry until they turn golden brown, 15 to 20 seconds. Immediately add the onion and garlic, and stir-fry until the onion slices are light brown around the edges, 3 to 5 minu

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method