Katarikai Goshtu (Eggplant Stew)

Iyer presents this as a chunky eggplant curry in a rich tamarind broth. Apparently it is more typically served mashed, rather than chunky, but Iyer prefers the un-mashed texture and I didn't really feel like going to the extra effort of mashing it. I think it would've been fine either way, personally.

Sadly, the Kidlet didn't really like this one. But TF and I both did. It still doesn't surpass a good baingan bharta as my favourite eggplant curry, but it is very nice. And it's also relatively easy to throw together, which I appreciate.

Photo goes here.

Katarikai Goshtu

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1/2 tsp. canola (or other neutral) oil
• 2 Tbsp. skinned split black lentils/mapte beans (urad dal)
• 1 Tbsp. coriander seeds
• 4-6 dried red Thai, cayenne, or arbol chilies
• 2 Tbsp. ghee
• 1 tsp. mustard seeds
• 1 large eggplant (~680g), peeled and cut into 1.5cm cubes
• 1/2 Tbsp. coarse sea salt
• 15 fresh curry leaves
• 1 tsp. tamarind paste or concentrate
• 1 c. water

Directions

1. Heat a pan over medium-high heat and toss the lentils, coriander, and chilies with the oil to coat.
2. Add the oil-coated mixture to the pan and toast over medium-high heat for 2-3 minutes.
3. Transfer mixture to a plate to cool.
4. Once the spices are cool to the touch, transfer to a spice grinder, grind, and set aside.
5. Now melt the ghee over medium-high heat, add the mustard seeds, and cook, covered, until the seeds have stopped popping (30-60 seconds).
6. Add the eggplant, salt, and curry leaves and stir-fry for 4-5 minutes.
7. Dissolve the tamarind paste/concentrate in the water and pour it over the eggplant.
8. Stir in the ground spices.
9. Reduce heat to medium-low and cook, covered, stirring occasionally, until the eggplant is very soft (10-15 minutes).
10. Serve with ven pongal, idli, or another substrate of your choie.