Tuesday, May 1, 2007

Katharikkai-Verkkadalai poriyal

We have an amazing group of friends, and weekends are most likely spent with them entirely. So, weekend cooking, if we are eating at our place and not at A&K's, which is very rare, is mostly done in a blur, trying to put things together when our stomachs are really growling. This is one such recipe that occured out of nowhere. Just kept adding the ingredients and voila ! ended up with something that tastes good both as a poriyal and as a stand-alone curry. I was in such a hurry when making it the first time that I had to think hard to recreate it the next time. Now for the recipe...


Katharikkai (Long eggplant) - 2 nos.
Peanuts - 1/2 cup
Channa dal - 1/2 tsp
Urad dal - 1/4 tsp
Toor dal - 1/4 tsp
Cumin - 1/4 tsp
Dhania - 1/2 tsp
Black pepper - 1/4 tsp
Red chilles - 3-4 nos.
Dry coconut - 1/2 cup
Turmeric - 1/4 tsp
Oil - 1 tbsp


Mustard - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 4-5 nos.


  • Cut eggplant into long slits, about 2 inches each.
  • Roast channa dal, urad dal, toor dal, cumin, dhania, pepper and red chillies. Set aside.
  • Roast coconut seperately. Set aside.
  • Grind all the above ingredients to a coarse powder, without adding water.
  • Heat half of the oil in kadai and do thadka with mustard, urad dal and curry leaves.
  • Add peanuts and fry them till golden brown.
  • Now add the eggplants. Cook them on low heat for about 5-7 minutes keeping lid closed.
  • When eggplants are almost done, add the powder, turmeric, salt and the rest of the oil.
  • Roast the eggplants stirring once or twice on medium heat with lid open for about 5 minutes.
  • Garnish with some fresh coconut if desired.
  • This can be served with ghee rice or roti.