Katharikkai Pattani Thakkali Kari recipe

Wash the eggplant and cut it into small pieces. Keep them in water. Then wash the peas and keep them aside. At last wash the tomato, green chili, and ginger and grind to a paste to make tomato puree.

Next, take refined oil in a pan and place it flame for heating. Add asafoetida, cumin seeds to the pan and let them sizzle. Once the cumin seeds crackle, add turmeric powder, coriander powder, red chili powder, and tomato puree to the pan and saute till oil separates from the mixture. After that add peas and cook for 2 to 3 minutes.

Now add the eggplant pieces, salt and mix them well. Next add 2 to 3 tbsp water, cover, and cook for 5 to 6 minutes on low flame. Check if eggplant is cooked, if not and water has dried, add 1 tablespoon water and cook for 3- 4 minutes. Also, add garam masala powder and green coriander leaves.

Serve hot with roti or rice.