Kathirikkai ( Eggplant/ Aubergine) podi potta kari (Dry Curry)

I never used to eat eggplant until my mother in law made it this way. This is the most amazing kari that I have tasted with kathirikkai (Eggplant). Not the usual kind which for me was sticky-gooey kind.  It was unusual to see eggplant kari pieces as cubes instead of the finger-y kind. This is a very poor picture of a great tasting kari. I took this in a hurry.

Ingredients:

Eggplant /Aubergine                                                                           6 Nos/ 1 Nos
Salt                                                                                                      As needed

To temper

Oil                                                                                                        1 TBsp
Mustard seeds                                                                                      1/2 tsp

Masala Powder:

Kadalai Paruppu/ Channa dhal                                                             1 tbsp
Coriander leaves                                                                                   5 sprigs
Red chillies                                                                                           2 nos
Oil                                                                                                         1/2 tsp


Method:

1. Cut eggplants/ aubergines into cubes ( the size of the cubes should somewhere be between the size of sugar cubes and the size of the ice cubes)
2. Heat a stir fry pan. Add oil and add mustard seeds to splutter. Turn the heat to low.
3. Add the cubed eggplant/ aubergine/ kathirikkai  and quickly mix until all oil is uniformly coated. Turn the heat to medium. Add salt and mix. Let the eggplants cook. Mix occasionally (only) to ensure even cooking.
4. To make masala powder, heat a flat bottomed pan, add half a tsp of oil, Add the ingredients to make masala powder except coriander leaves and roast it. when the dhal/paruppu turns golden brown, add coriander leaves and roast untilit looses moisture. Grind it to a not so coarse but not too fine powder.
5. Add the masala powder to the cooked eggplant and mix well. Let it get coated on the eggplant cubes and get roasted. Leave it on stove for 10 more minutes and mix occasionally for even roasting 
6. Switch off the stove and serve the kari (curry) with rice and sambhar or rice with rasam and rice with curd or yoghurt.