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brinjal podi curry

Brinjal Podi Curry

A delicious healthy curry prepared with eggplants that can be served with any Indian bread. The freshly ground spices makes this curry irresistible and give them a crunchy texture!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: south indian
Ingredients Method

Ingredients
  

  • 7 - 8 small brinjals
  • tamarind flakes lemon sized ball
  • pinch turmeric powder
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 6-8 curry leaves
  • 1 tsp curry powder (or sambar podi)
  • to taste salt
  • coriander finely chopped for garnish
For podi:
  • 3 tbsp chana dal (split bengal gram)
  • 4 - 5 chillies red
  • 1 tsp coriander seeds
  • 1 tbsp sesame seeds
  • 2 tbsp coconut grated fresh

Method
 

  1. Slice off the stems and crown of the brinjals. Cut into quarters.
  2. Soak tamarind in 1/2 cup hot water for 10 minutes. Squeeze well to get the tamarind extract. Filter out and discard the used tamarind.
  3. 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 brinjals cook for 5-7 minutes in the tamarind water. Once they turn a little tender-drain and remove from pan.
  4. Take all the ingredients for the podi in a pan. Dry roast them, until the dal turns golden brown and the ingredients give out a nice aroma. Rough grind it to maintain the texture of the podi. Remove into a bowl and keep aside.
  5. 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.
  6. Garnish with finely chopped coriander leaves and serve hot with chapatis or sambhar-rice.