Recipe for Brinjal Podi Curry / Kathrikkai Podi Curry
Brinjal, eggplant, aubergine – so many names for this commonplace vegetable. And so many delicious dishes, this Brinjal Podi Curry just being one of them.
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 large eggplant, roasted and used in a variety of dishes. 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. It was one of the few times that the brinjal seeds didn’t send my throat into a furious itch. One of the reasons it found my instant approval.
Brinjal Podi Curry – also called Podi Kathrikkai in Tamil, is usually made using the small sixed purple eggplants. A freshly prepared spice mix is either stuffed into the quartered eggplants or the brinjals are sliced and tossed along with this crunchy mixture.
This brinjal recipe is good to have with rice -rasam kinda Tamil meal or even with rotis, in which case you can up the spiciness a bit.
Eggplants are one of the most versatile vegetable, used in varied cuisines. Indian cuisine of course has the very famous Punjabi Baingan Bharta . Middle Eastern Cuisine puts it to use in a variety of dips for mezze as well as main course. Check out recipes for Mutabal and Baba Gannoush.
- 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.
- Give my other eggplant recipes like this Mutabal a try!