Katirikkai Pirattal - Spicy Eggplant

There are variety of pirattal recipes out there. Pirattal dishes are dry curried dishes cooked with very little (if any) liquid and tends to keep longer. It could be either vegetarian and non vegetarian dishes. I was taking stock of my pantry and chanced on a few jars of tomatoes that I had canned last summer. I have been enjoying them in various dishes all winter and have yet to buy canned tomatoes from the store :) Can't wait to do it again this year!

I have used small purple eggplants (of the Chu Chu hybrid which is also known as Indian eggplant) for this recipe. Japanese eggplant would make a fine substitute. Both of the varieties are delicate and sweet, in this case the Japanese variety would be sweeter. Frying the cut eggplants helps hold its shape.


If using fresh tomatoes, score the bottom of tomatoes and plunge into hot water for a minute. The skin will easily slip off then proceed with the recipe.

Spicy Eggplant
6 small eggplants - washed and quartered
1 cup tomato - pureed
2 tb minced ginger
4 garlic cloves - minced
4 tb vegetable oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
4 small shallots - minced
salt to taste
1 tsp chilli powder/cayenne powder
1/4 tsp turmeric powder
1 tb coriander powder
3 curry leaves - optional
3 green chillies

Wash and quarter eggplants.
Heat 2/4 tablespoons of vegetable oil and saute eggplant quarters in a single layer until brown on all sides and set aside

While eggplant is browning, puree tomatoes with minced ginger and garlic.

Using the same saute pan that you used to brown eggplant, heat 2 tablespoons of oil on medium heat and saute minced shallots, curry leaves, whole green chillies, cumin seeds and black mustard seeds. Once the spices start to pop, add in coriander powder, chilli powder, turmeric powder and a pinch of salt and saute for a few seconds. Pour in pureed tomatoes and stir well. Adjust seasonings and add in cooked eggplants. Stir gently and cook covered on medium heat until the mixture looks dry - this could take around 6 to 8 minutes. Serve with hot steamed rice or roti. This side dish serves 4/5.