Kathirikkai Masiyal
Veg
Vegan
Fire-roasted or pressure-cooked brinjal mashed with fried shallots, tomatoes, green chillies, and sesame oil — coarser and more rustic than the North Indian baingan bharta, with a strong shallot base and no cream. Served as a thick chutney-like side with rice or as a stuffing for dosai in Kongunadu homes.
Cuisines
Chettinad
Tamil Brahmin
Kongunadu
Madras
Andhra
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 2 medium | eggplants (brinjals) |
| 1 tablespoon | sesame oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | urad dal |
| 1 pinch | asafoetida |
| 2 sprigs | curry leaves |
| 2 tablespoons | tamarind pulp |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 1 cup | water |
| 2 tablespoons | coriander leaves, chopped |
Instructions
- 1 Wash the eggplants and make slits in them without cutting through completely.
- 2 Heat sesame oil in a pan and add mustard seeds. Allow them to splutter.
- 3 Add urad dal and fry until golden brown.
- 4 Add asafoetida and curry leaves, sauté for a few seconds.
- 5 Add the eggplants to the pan and sauté for 5 minutes until they are slightly soft.
- 6 Add tamarind pulp, turmeric powder, red chili powder, salt, and water.
- 7 Cover and cook on low heat for 15-20 minutes until the eggplants are fully cooked and soft.
- 8 Mash the eggplants gently with a spoon to blend them with the spices.
- 9 Garnish with chopped coriander leaves before serving.
Tips
For a smoky flavor, roast the eggplants over an open flame before cooking.