When my sister and I were young, my mother would wait upon us to see that the eggplant curries/sambar that was ladled onto our plates were eaten by us instead of being swallowed like capsules or surreptitiously thrown into the dustbin. My sister grew up hating them and till date will not touch them! I, on the other hand would try every new eggplant dish even though I did not like them. It is good that I did, for I fell in love with eggplants in many ways. My favourite is mashed eggplant and I keep trying it in various combinations – check out the conventional bharta recipe and my Italian fusion that happened when I married bharta with some pesto. The latter is an innovation I am quite proud of! Today is not about mashed eggplants – quite the opposite, actually!
The one recipe that melted my heart however is a very simple eggplant roast. Isn’t it often so? You don’t do much to a vegetable, allow it to retain its form, spice up with some delicious curry powder and there you have it – heaven on a plate!
Kathrikkai curry as it is known in Tamil is perfect with rasam-rice, dahi-rice, or kadhi-rice. It is aromatic and quite spicy, but not the kind that will burn your tongue. Best had with bland dishes to spiral the yum quotient.
Would you like to know how I make it?
Join me at Kulsum’s virtual space – Journey Kitchen. Kulsum is one of my blogger friends with an eye for detail that shows in her recipes and her photographs. I am sure you will enjoy this journey!
I have a love hate relationship with kathrikkai – these days I tend to find it oddly unsettling to eat except when it is roasted the italian way. Your blog and pictures have a way of making me try things I avoid – like baking, and now, I guess making friends with the kathrikkai again!
Is that so? Then this is what I should serve you if you visit me! He he!:D
Hi Harini
Thanks a ton!!!
Loved those perfectly roasted eggplants. I am a big fan of your blog for the recipes and styling. Just love it too much! I too love the natural props styling..
Thanks for dropping by..those comments coming from you is a big boost for me.
Welcome, Rinku.:) You have a lovely blog and you style and photograph well too. I am very fond of traditional recipes for payasam, basically because they do not contain refined sugar and are naturally vegan, and your blog has such a rich repertoire!
Wow classic clicks and yummy kathrikai curry
I heard that Brinjal or Egg Plant affects Hypothalamas (a part in our Brain). It is negative pranic. Please avoid giving Brinjal to your little ones.
I have read the contrary. Here is what I read – “Research on eggplant has focused on an anthocyanin phytonutrient found in eggplant skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. In animal studies, nasunin has been found to protect the lipids (fats) in brain cell membranes.” From WHFoods.
A beautiful guest post and recipe! Thanks.
Cheers,
Rosa
I love eggplant in most forms but roasted and grilled are definitely among my favorites too. I think it just brings out their natural flavors! Will hop on over to Kulsum’s blog now for the recipe!