Smoked Eggplant Lentil Curry (Sutta Kathirikai Masiyal)

Are you a brinjal lover? If yes, then you must not miss this smoked eggplant (sutta kathirikai) dish. This is Vegan, nutritious and full of flavors.

Today's post is Smoked Eggplant lentil curry. It is called as "Sutta Kathirikai Masiyal" in South India. Masiyal is basically a South Indian lentil based gravy. This has been in existence since age-old. This masiyal is made using smoked eggplant.

Ingredients:

Eggplant (Brinjal) 1

Tomato 1

Tamarind small lemon sized

Moong Dal 1/4 cup

Green Chilli 1 or 2 (as per your taste)

Ginger 1 inch

Mustard Seeds 1 tsp

Cumin Seeds 1/2 tsp

Methi Seeds 1/2 tsp

Red Chilli 1

Turmeric powder pinch

Sambar Powder 1 tsp

Red Chilli Powder 1 tsp

Asafoetida pinch

Salt to taste

Curry / Coriander leaves few

Few Coriander leaves

Sesame oil (any oil of your choice, but sesame oil tastes good)

Method:

• Soak tamarind in hot water.

• Pressure cook moong dal for 4 whistles (You can also cook them over the stove-top).

• Apply sesame oil all over the eggplant and roast it on medium flame in the gas stove. Roasting on the flame gives a smoky taste and flavour to the dish. Once it is roasted well, immerse it in cold water and peel off the eggplant skin. Putting the roasted eggplant in cold water helps in easy removal of it's skin.

• Heat oil in a pan, add mustard seeds, cumin seeds, methi seeds & red chilli. Once it splutters, add ginger, green chilli and curry leaves.

• Next add chopped tomatoes, turmeric powder, sambar powder, chilli powder and salt. Saute them until the raw smell of tomato goes away.

• Add the mashed eggplant and let it blend well for couple of minutes.

• Next add the tamarind pulp along with asafoetida and let them boil in medium flame until the raw smell of tamarind goes away.

• Add the cooked moong dal. Let it simmer for 4 to 5 minutes.

• Once done, switch off the flame and garnish with curry leaves and/or coriander leaves.

This can be had with hot rice or idli /dosai. It tastes awesome.