When it comes to rice dishes, the Southern part of the Indian subcontinent has an infinite number of delicacies. Kathrikkai Sadam, also called ” Vangi Bath”, is a popular rice dish from Karnataka. “Vangi” or “Kathrikkai” means brinjals or Indian eggplants.
Eggplants are one of those tricky vegetables for me. I either love them or hate them. Amma’s Kathrikkai Sadam or Brinjal Rice is one of my loved versions of eggplants.
Recently, I had the opportunity to relish fresh homemade Kathrikkai Sadam during the holiday season.It is usually prepared with tamarind. But Amma substitutes the tamarind with tomatoes.
FYI Try serving Kathrikkai Sadam with fried appalam (poppadums) to really absorb the South Indian flavors. I promise you won’t be disappointed!
Note: This recipe for Kathrikkai Sadam covers only the preparation and cooking of the brinjals. The white rice has to be cooked separately. The consistency should be fluffy, similar to pulao (not sticky).
- Cooking oil (any type)
- 8-10 small to medium Brinjals (Indian Eggplants)
- 4 big ripe Tomatoes
- 1.5 tsp of Mustard seeds
- 1.5 tsp of Urad dal
- 1 tsp of Chana dal
- 2 twigs of Curry Leaves (kadi patta)
- Whole 5-6 Red Chilies
- 1 tbsp of finely grated Ginger
- 1 tsp Red Chili powder
- 2 tsp Coriander powder
- Pinch of Hing (asafetida)
• Cut the brinjal into long strips.
• Dice the tomatoes.
• Add 2 tbsp of cooking oil in a pan.
• Add the mustard seeds and cover the pan until they finish cracking.
• Add the urad dal and chana dal.
• After the dal turn golden brown, add the red chilies
• Add pinch of asafetida and curry leaves.
• After 2 minutes, add the brinjal strips. Cook on low fire.
• When half cooked, add the tomatoes.
• Add the ginger, coriander powder and red chili powder.
• Cook on low fire. Add more oil if required until everything is soft.
• Add salt to taste.
• After 5 minutes, add it to the rice.
• Your Kathrikkai Sadam is now ready to be served! Bon Appetit!