Brinjal Podi Curry Recipe | Kathirikkai Podi Potta Curry

Kathirikkai Podi curry is a stir fry made using Brinjal (also called as aubergine or eggplant) and freshly home made masala powder. It's very tasty and easy to make. This curry can be served as an accompaniment for steamed rice and roti.

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INGREDIENTS
300 grams Brinjal
¼ tsp Turmeric Powder
1 tsp Salt adjust to your taste
¼ tsp Tamarind Paste
FOR MAKING MASALA POWDER
1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
1 tbsp Coriander seeds
3 Red Chili
¼ tsp Fenugreek seeds
FOR TEMPERING
2 tbsp Cooking Oil
1 tsp Mustard seeds
1 tsp Split Urad Dal
1 Pinch Asafoetida (Asafetida / Hing)
1 sprig Curry Leaves

INSTRUCTIONS
PREPARATION

Wash and slice the brinjals and soak it water for de-colourisation till we are ready to cook.
MAKING OF MASALA POWDER (PODI)

Heat a pan. add the grinding ingredients (Channa Dal, Coriander Seeds, Red Chili and fenugreek seeds.

Dry roast them till the dal turns golden brown color.

Allow the roasted ingredients to cool. Take them into a mixer jar.

Grind the roasted ignredients to a coarse powder.
LET'S START MAKING THE STIR FRY

Keep the pan in flame again. Add a teaspoon of oil and when the oil is hot, add mustard seeds, allow it to sputter. Add split urid dal and fry till the dal turns golden brown color. Then add the asafoetida and curry leaves and saute for few seconds.

Add the chopped brinjals to the pan and mix well. Add turmeric powder and salt and stir-fry in high flame for 2 minutes.

In a small bowl, take the tamarind. Add 1/4 cup of water and stir well to gt tamraind juice.

Add the tamarind juice to the pan. Give a good mix. Cover and cook the brinjals.

When the brinjal is cooked completely, add the ground spice powder and mix well. Keep the poriyal in flame for 2 minutes in low flame and then switch off the flame.

Serve this Brinjal Podi curry with any South Indian main course or mix with rice along with little ghee and enjoy the dish!