Curry - Kathrikai Kara Kuzhhambu
from Favorite Indian Food by Diane Seed
This spicy vegetable dish comes from Madras.
I find it effective to serve in small quantities, rather like a
Cut the eggplants into small cubes, sprinkle with salt and leave for
at least an hour to `purge`.
- 1 lb 5 oz eggplants
- 4 oz peeled tomatoes
- 1 large onion
- 4 large cloves garlic
- 4 tbls veg. oil
- 1 tbl fenugreek seeds
- 1 tbl fennel seeds
- 1 tbl white or green mung beans (moong dal)
- 4 fresh or dried curry leaves
- 1 tbl chili powder
- 2 tbls ground coriander
- 1 tbl turmeric
- 1 oz tamarind pulp
Chop the tomatoes, onion, and garlic.
Heat the oil and add the fenugreek and fennel seeds.
When they have started to crackle, add the onion garlic, lentils,
and curry leaves.
As soon as the onions start to change color add the ground spices,
tomatoes, and tamarind.
Rinse the eggplant and pat dry.
Add them to the pan and cook gently until tender, being careful
that they do not overcook and lose their shape.
This dish can be served hot or cold.