Brinjal Podi Curry – Kathirkkai Podi Curry

Me and my son can eat brinjal in any form and this Brinjal Podi Curry is no-exception. We both love the freshly ground “podi” (powder) that I use in this recipe. This goes well with rice, sambar/rasam. Curd rice and this Brinjal Podi Curry is the best combo 🙂

Now to the recipe..

[Preparation Time-10 mins : Cooking Time-20 mins]

Ingredients:

• Brinjal – 10 to 12 or Eggplant – 1
• Oil – 2 tbsp
• Mustard – 1 tsp
• Curry leaves – a sprig
• Tamarind paste – 1 tsp
• Salt – as needed

For Podi/Powder:

• Red Chillies – 3 to 4
• Chana Dal – 1.5 tbsp
• Coriander seeds – 1 tbsp
• Coconut – 1 tbsp

Method:

• Heat a pan and dry roast red chillies until brown. Keep it aside. In the same pan dry roast chana dal and coriander seeds until slightly brown. Finally add grated coconut and switch off the flame. Let it cool.

• Wash and chop the brinjal lengthwise. I used the big eggplant so cut it into cubes. Heat a pan with oil and temper with mustard and curry leaves.  Add the chopped brinjal, required salt and tamarind water (dilute tamarind paste in 1 tbsp of water). Cook covered for 3-5 mins.

• Meanwhile grind the dry roasted ingredients into a coarse powder. Once the veggie is cooked add the podi and saute for 2 mins until its coated well.  Switch off the flame.

Brinjal Podi Curry / Kathirikkai Podi Curry is ready.

Serve hot with steamed rice and kuzhambu of your choice.

Tips:

1. Brinjal gets cooked very quickly. So be careful not to make it mushy.
2. Once u add the spice powder just saute for 1-2 mins and switch off the flame, else the masala will get burnt.
3. U can make this powder in advance and keep it handy. If doing so skip grated coconut.
4. Adjust red chillies according to your spice levels, I have used Kashmiri chillies so have used more.