Kathirikai Chettinad
small aubergines simmered in a roasted coconut, pepper and poppy-seed masala
Allergens in Kathirikai Chettinad: sesame, mustard.
Ingredients
Quantities for 4.
- 500g small purple aubergines, quartered but joined at the stem Eggplant
- 4 tbsp Sesame Oilgingelly oil
- 15 small, sliced Shallotor 2 onions
- 2, chopped Tomato
- 8 cloves Garlic
- 1 inch Ginger
- walnut-sized ball, soaked in 200ml warm water Tamarind
- 2 sprigs Curry Leaves
- 1/2 tsp Turmeric
- 6 Dried Red Chilli
- 2 tbsp Coriander Powder
- 1 tsp Black Pepper
- 1.5 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 3/4 tsp Stone Flowerkalpasi
- 1 small Star Anise
- 1 inch Cinnamon
- 3 Cloves
- 1 tbsp Poppy Seedsfor body in the gravy
- 4 tbsp, freshly grated Coconut
- 1 tsp Mustard Seeds
- 1 tsp Jaggeryrounds off the tamarindoptional
- 2 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Cut the aubergines into quarters from the base but leave the stem end intact so they hold together and take the masala inside.
- Drop them into salted water as you cut, or they blacken. Drain and pat dry just before frying.
- Soak the tamarind 20 minutes in warm water and squeeze it well before straining.
Method
- Dry-roast the chillies, coriander powder, pepper, fennel, cumin, stone flower, star anise, cinnamon, cloves and poppy seeds over low heat for 5 minutes.Poppy seeds burn faster than everything else. Add them in the last minute if your pan runs hot.
- Add the grated coconut and roast 2 minutes more, until it smells nutty and turns pale gold. Cool.
- Grind the roasted mixture with the garlic, ginger and 5 tbsp water to a smooth paste.
- Heat 3 tbsp gingelly oil in a kadhai and fry the drained aubergines over medium-high heat, turning, for 5 minutes until blistered and part-collapsed. Lift out.Fry them separately and hard. Aubergine dropped raw into gravy goes slimy.
- Add the last tablespoon of oil, crackle the mustard seeds, then the curry leaves.
- Fry the shallots until soft and brown at the edges, 8 minutes, then add the tomatoes and turmeric and cook until they break down, 5 minutes.
- Add the ground masala and fry 5 minutes, splashing in water when it sticks, until the paste darkens and oil rims the pan.
- Pour in the strained tamarind water and 150ml plain water, add salt and the jaggery, and simmer 8 minutes.
- Return the aubergines, cover and cook on low 8 minutes, until they are silky and the gravy coats a spoon.Do not stir much now or the aubergines fall apart. Shake the pan instead.
- Rest 10 minutes off the heat, scatter coriander leaves and serve with rice or idli.This one genuinely improves with resting. The aubergine keeps drinking the masala.
Storage
Keeps 3 days refrigerated and is better on day two. Reheat covered over low heat with a splash of water; do not stir hard.
Nutrition Low estimate
One serving of Kathirikai Chettinad (243 g) is about 283 calories, or 117 calories per 100 g.
Low protein: 4 g a serving, 6% of the calories
| Per serving243 g | Per 100 g | |
|---|---|---|
| Calories | 283 kcal | 117 kcal |
| Protein | 4.4 g | 2 g |
| Carbohydrate | 20.8 g | 9 g |
| of which sugars | 8.3 g | 3 g |
| Fibre | 9.3 g | 4 g |
| Fat | 22.7 g | 9 g |
| of which saturated | 6.9 g | 3 g |
| of which unsaturated | 14.5 g | 6 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves, jaggery, stone flower. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.