Ingredients

• Eggplant - 1 (approx 200 g)
• Chilli powder - 2 tsp
• Dhania - 2 tsp
• Cumin seeds - 1 tsp
• Aniseed - 1 tsp
• Channa dal - 1 tsp
• Urad dal - 1/2 tsp
• Red chilli - 1
• Poppy seed - 2 tsp
• Coconut scrapings - 4 tsp
• Cinnamon - 1 small stick
• Clove - 1
• Oil for frying
• Tamarind paste - 1/2 tsp
• Tomato - 1 (medium size, cut into cubes)
• 1 tsp - mustard seeds
• Curry leaves and cilantro for garnishing

How to Make Kathrikka Masala Kozhambu

• Cut the eggplant into 2-inch cubes, wash in running water and dry using a paper towel.
• Pour oil in a kadai and shallow-fry the eggplant pieces golden brown.
• Dry-roast the cumin seeds, dhania, aniseed, channa dal, urad dal, red chilli and poppy seeds.
• Add coconut scrapings to the mixture and grind to a smooth paste.
• Heat a little oil in a vessel, add mustard, cinnamon and cloves and allow them to splutter.
• Add the tomato and fry for a while.
• Add some water and the tamarind paste.
• Add chilli powder and salt to taste and the masala paste.
• When the kozhambu starts to boil, add the fried eggplant pieces and boil for some more time.
• Garnish with curry leaves and cilantro.
• Serve with plain hot rice or ghee rice.