Brinjal-Podi Curry

Brinjal-Podi Curry

Recipe for Brinjal Podi Curry / Kathrikkai Podi Curry

Brinjal, eggplant, aubergine-so many names for this commonplace vegetable.

One thing I've noticed about people's taste for this vegetable is that they either love it or they hate it! I'm not much of a brinjal lover myself- except for the roasted one which kills the itchiness. This is a version of something called Brinjal dry curry with podi (roasted and powdered lentils and spices ). I first had this a few years ago at a relative's house and it was one of the few times that the brinjal seeds didn't send my throat into a furious itch.

Here's how it goes-

Recipe for Brinjal Podi Curry / Kathrikkai Podi Curry Brinjal, eggplant, aubergine-so many names for this commonplace vegetable. One thing I've noticed about people's taste for this vegetable is that they either love it or they hate it! I'm not much of a brinjal lover myself- except for the roasted ...

Brinjal Podi Curry

Summary

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  • Coursemain course
  • Cuisinesouth indian
  • Yield2 s 2
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Brinjals (deep purple ones- removed and sliced lengthwise into small quarters) 
7-8
For podi:
Chana dal (split bengal gram)
3 tablespoons
Red chillies
4-5
Coriander seeds
1 tsp
Sesame seeds
1 tablespoon
Grated fresh coconut
2 tablespoons
Small lemon sized ball tamarind
1
Curry powder (or sambar podi)
1 tsp
Turmeric powder
pinch
Salt
to taste
Mustard seeds, few curry leaves
1/2 tsp
Finely chopped coriander for garnish

Steps

  1. Take all the ingredients for the podi in a pan. Dry roast them, until the dal turns golden brown and the ingredients give a nice aroma. Rough grind it to maintain the texture of the podi. Remove from mixer and keep aside.
  2. Keep a cup of water to boil in a pan. Add a pinch of turmeric powder and the tamarind extract to this. Once the water starts boiling- add the quartered brinjal pieces and keep the flame on SIM. Let the brinjal cook for 5-7 minutes in the tamarind water.
  3. Once they turn a little tender-drain and remove from pan.
  4. In a dry non-stick pan, take 2 tsp of oil. Splutter some mustard seeds and curry leaves. Add the podi, fry it in the oil for 5 minutes or so and then add the brinjal. Season with curry powder / sambhar powder and salt. Saute for some more time until the brinjal is completely coated with the podi and the podi looks well fried /golden brown.
  5. Garnish with finely chopped coriander leaves and serve hot with chapatis or sambhar-rice.

Notes:

I'm sure this one appeals even to those who aren't very fond of the vegetable. The podi imparts a nice crispy texture as well as a nutty taste to the brinjal.

You could add a Tbsp of grated jaggery to the podi to add a nice sweet tinge to the existing spicy, sour and salty flavour.

You can use this podi for giving a whole new twist to the good old potato-curry too.

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