It can be enjoyed both as a starter and curry.

It can be enjoyed both as a starter and curry.

It can be enjoyed both as a starter and curry.

World over, aubergine aka eggplant is paired with chicken to form various interesting dishes. According to the fans of this combination, it's always guaranteed to hit the spot with food aficionados and is a healthy veg–non–veg combination as well. If you want to try such a dish, try this kathirikka kozhi varattu recipe, which is spicy and saucy enough to savour as a starter or as a curry. Check out the recipe:

Ingredients
150 gms eggplant wedges
200 gms small pieces of chicken
10 gms chopped garlic
10 gms chopped ginger
80 ml coconut oil
5 gms red chilly
2 gms curry leaves
20 gms chopped tomatoes
Salt to taste
5 gms green chilly
2 gms turmeric powder
10 gms coriander powder
5 gms chilly powder
10 gms crushed black pepper
8 gms garam masala powder
5 gms fennel powder
50 gms chopped onions
2 gms mustard seeds

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Preparation
Heat coconut oil in a pan
Temper mustard seeds and add ginger, garlic, green chilly, curry leaves and onions
Sauté until it turns golden brown
Add all the seasonings and tomatoes
Sauté in slow heat until tomatoes are mashed
Add small pieces of chicken and cook on slow heat for 10 to 15 minutes
Add the fried eggplant wedges
Mix well and cook in medium heat until it gets dry
Serve with bread or rice