Curried eggplant (Kathirikai poriyal)

This is a poriyal, but not in the truest sense. A traditional poriyal is a South Indian dish, primarily seen in Tamil Nadu, that is a dry stir-fried vegetable dish with a specific recipe. Here, the recipe is followed, but the dish is made as a curry; it is very unusual.

This is a robust curry. The flavours are bold, the eggplant soft and creamy. I love the combination of spicy and sour that this dish portrays.

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Ingredients:

For the spice paste:

2 tablespoons oil

2 teaspoons husked black beans (urad dal)

23-4 dried red chillies

1 tablespoon coriander seeds

2 tablespoons grated fresh coconut

1/2 teaspoon asafoetida

1 tablespoon tamarind paste

Salt, to taste

1/4 cup water

For the temper:

2 tablespoons oil

1 dried red chilli

10-12 curry leaves

For the curry:

2 medium onions, thinly sliced

1 lb eggplant, cubed

1/2 teaspoon turmeric

Salt, to taste

1 cup water

Start by making the spice paste. Heat the oil in a pot; you will use the same pot for cooking the curry. Add the urad dal and fry for 20 seconds until it is a shade darker. Add the dried chillies and coriander seeds quickly, then add the coconut and fry until it is also caramelised, about 30 seconds. Add the asafoetida, tamarind, and salt and fry for 1 minute until the tamarind no longer smells raw.

Cool completely. Add the water and grind to a fine paste in a small blender. Set aside.

In the same pot, heat the oil for the temper. Add the chilli and curry leaves and fry for 10 seconds. Add the onions and fry on medium-low heat until they are caramelised, about 7-9 minutes.

Add the spice paste and cook on low heat for 10 minutes, until the curry has thickened and the oil has begun to separate from the paste in small bubbles. Add the eggplant, turmeric, and salt, then coat it, and fry it in the paste for 3-4 minutes. Add the water and stir it into the curry. Simmer gently, covered, for 15 minutes, stirring occasionally.

Taste for salt and adjust as needed. You want a thick, bold-flavoured curry.

Serve hot with rice