For the 3rd and last of the marathon under the theme “Cooking with Onions“, I wanted to make an Indian dish. Onions are quintessential ingredient in Indian cooking, so I wanted to make a dish that utilizes onions in a very traditional way.
Ulli Karam (Ulli=Onion, Karam=Red chili or hot spicy in Telugu) is a great base for a number of dishes. A paste of either raw or cooked onions and red chili powder is used as a spread in dosas, mixed with rice or like did today cooked with a veggie. Eggplant (vankaya), Potato (bangaladumpa), Bittergourd (kakarakaya), Ridgegourd (beerakaya), basically any veggie can be used to make a ulli karam kura. Being an eggplant lover, I decided make my curry with eggplant.
Baby eggplants would be perfect, but I only had the long slender Japanese eggplants in the fridge. So I chopped them into chunks and cooked them in the onion gravy. The final dish was so delicious with the melt in your texture of the eggplant complemented with the slightly sweet, but still spicy, onion gravy.