Eggplant curry (Kathrikai podi curry)

You need

Eggplant (small variety) - 10-12 pieces (half way cross section on each)
Turmeirc powder - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Urad dal -1 teaspoon
Curry leaves
Asafoetida - a pinch
Eggplant powder - 3 tablespoons
Salt
Oil


For the powder
Channa dal -4 tablespoons
Urad dal -1 tablespoon
Coriander seeds -3 tablespoons
Red chillies -3
Peppercorns -1 teaspoon


Method

• Microwave the eggplant in little water until they are done 70%. 
• Cool them and stuff every eggplant with the powder(2 tablespoons approx)
• Another alternative is you could sprinkle the powder on top and omit this step.
• In a pan add oil, splutter mustard seeds, add curry leaves, turmeric powder, urad dal and the eggplants.
• Add salt, Asafoetida and fry until the eggplant gets roasted well. You might need to pour enough oil to fry it well.
• Add one more tablespoon of eggplant powder and saute well.
• Cook until the eggplants turn like the ones in the picture.
• Serve warm