It’s exciting to be back after a long break and now that I’m finally done with my PhD, I have all the time in the world to experiment and improve my culinary skills. My mom is spending the next couple of months with me and this is the perfect time to learn some authentic south Indian recipes. My mom has some amazing recipes and the flavors are very unique yet simple. Today she promised to teach me a traditional south Indian Brahmin dish “ kathrikka podi karamedhu (KPK)” (spicy egg plant curry)
Here is the recipe for my mom’s version of KPK:
Eggplant – 2 pounds
Red chili – 8-12 (according to taste)
Urad dhal (black gram) – 1Tbsp
Toor dhal (split pigeon peas) – 1Tbsp
Channa dhal (Bengal gram) – 1Tbsp
Coriander seeds – 3Tbsp
Curry leaves – 12-15 leaves
Turmeric – 1tsp
Salt – to taste
Mustard seeds – 1tsp
Asafoetida – a pinch
Cooking oil – 2tsp
1. Wash egg plant and cut them into wedges. Coat the eggplant wedges with turmeric powder and this will prevent the eggplant from turning black.
2. Dry roast all the spices including red chilli, urad dhal, toor dhal, channa dhal, coriander seeds and curry leaves. (Optional: You can also add 2tsp of dry roasted coconut).
3. Grind all the spices (coarsely) without adding water.
4. In a sauté pan, add oil and season it with mustard, urad dhal and asafoetida (a pinch). As soon as the mustard seeds splatter add the eggplant wedges. Sauté for about 10-15 till the eggplant gets cooked and roasted. (The trick is to cook the eggplant nicely before adding the spices)
5. Once the eggplant gets roasted nicely add the spices and salt and cook for an additional 3-4 minutes and its done!