Kathirikka Kai

Recipe by
Total Time:
25 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 4 - medium-sized eggplants
  • 1 - small onion, thinly sliced
  • 1/2 tsp - turmeric
  • 1 tbsp - canola or other vegetable oil
  • 1 tsp - mustard seeds
  • 1 tbsp - black gram dal (urad dal)
  • Roast in 1/2 tsp oil and grind into a powder:
  • 1 tbsp -Bengal gram dal (chana dal)
  • 2-3 - dry red chillies, broken into pieces
  • 1.5 tbsp - coriander seeds

How to Make Kathirikka Kai

  • Cut the eggplants, skin and all, into a 1-inch dice.
  • Mix 1 tbsp of tamarind paste with enough water to cover the eggplants and boil until the eggplants are nearly but not quite tender, for about 7-8 minutes in a microwave.
  • Heat 1 tbsp of canola oil in a skillet.
  • Add the mustard seeds and, when they sputter, add the black gram dal. Stir for about 1-2 minutes until the dal turns lightly golden.
  • Add the onion and saute for about 2 minutes or until it turns translucent. Add the eggplants and stir fry for another minute or two.
  • Now add the powdered spices, turmeric and salt and mix well. Saute for another 3-5 minutes or until the eggplants are tender.