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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Vegetables / Curries
Contributed by Vegetarians and Vegans from around the world
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Hot Eggplant 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 pickle.

  • 1 lb 5 oz eggplants
  • salt
  • 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
Cut the eggplants into small cubes, sprinkle with salt and leave for at least an hour to `purge`.

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.