From the cuisine of Tamil Nadu
KATHIRIKKAI ULUNDU PIRATTAL
Servings : 3 to 4 | Prep time : 5 minutes
Cooking time : 20 minutes | Course : Main
Test the punch of Chettinad flavour in this all time favourite eggplant (Brinjal) and black gram fry.
INGREDIENTS
- Kathirikkai / Eggplant / Brinjal, cut into two inch slices - 3 cups
- Ulundu (Black gram / Urad dal), whole, white - 2 Tbsp
- Coconut, grated - 2 Tbsp
- Red chillies, dried - 1 to 3, as per spice level
- Sesame oil - 2 Tbsp + 1 Tbsp
- Mustard seeds, black - 1/4 tsp
- Small onions, roughly chopped - 1 cup
- Curry leaves, fresh - 10 to 15
- myleafy Naattukottai CHETTINADU MASALA - 1 tsp
- Salt as required
- Heap of love!
METHOD
Step 1 : Roast & Grind
Pre-heat a pan, preferably cast iron or iron pan, add 1 Tbsp of oil, followed by Ulundu and fry until it starts to change its color. Add coconut, red chillies and fry for a minute. Remove the mixture, allow it to cool down and grind it to a coarse (60 to 70%) powder.
Step 2: Cook
In the same pan, add 2 Tbsp of oil and splutter the mustard seeds. Add in the onions and curry leaves. Once the onions turn translucent, add the kathirikkai pieces and fry upon a low flame, mixing consistently until the kathirikkai shrinks and turns crispy.
Put the ground masala, followed by myleafy Naattukottai CHETTINADU MASALA and sprinkle salt. Switch off the flame and mix well. Serve hot with Sambar or Rasam or Curd Rice!
Note: Extra care should be given by consistent mixing, while roasting ulundu and cooking kathirikkai. Over doing might show off the burnt flavour. Any variant of eggplant can be used to make this dish.
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