Brinjal Podi curry (Kathirikkai Podi Pota Curry) is one of my all time favourite poriyal variety. The curry powder which we prepare for Sundal is actually very good for many poriyal varieties. The curry powder is very handy and it enriches the taste of the poriyal. Many of us have the habit of making this curry powder in large quantities and use it for many different poriyal varieties. Brinjal poriyal, instead of adding usual red chilli powder or sambar powder, if you add the curry powder this poriyal will taste very good. We can serve this podi potta brinjal curry with any South Indian Main Course or we can also mix that curry with rice along with a spoon of ghee and enjoy the taste!
What type of Brinjal is well suited for this curry ?
There is no such preference of Brinjal. Any Brinjal / Aubergine / Eggplant can be used for making this recipe. However i prefer to use the tender small purple variety of brinjal.
If you like this Brinjal Podi Curry, then you can also try other recipes made using Brinjal. Some of them are listed below
- Brinjal Stuffed Curry - Stuffed Brinjal Curry is one of the popular curry variety in Andhra. Tender Brinjals are washed, dried, cut and stuff with spice powder. Stuffed Brinjals are then fried in oil till they are cooked completely.
- Kathirikkai Masiyal - Kathirikkai Masiyal is a tamarind based kuzhambu made using brinjal and green chili as a key ingredients. This tangy kuzhambu is a great accompaniment to Pongal, Idli and Dosa.
- Brinjal Chickpeas Kuzhambu - Kathirikaai Kutta Kuzhambu is a Tanjore cuisine. This kuzhambu will be in thick consistency where the brinjal and chickpeas are cooked in tamarind water along with other spices. It tastes awesome when served with a teaspoon of gingelly oil and sutta appalam
Recipe card to make Brinjal Podi Curry
Kathirikkai Podi Curry | Brinjal Podi Curry Recipe | Brinjal Stir Fry with Freshly Ground Masala Powder
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 142kcal
Kathirikkai Podi curry is a stir fry made using Brinjal (also called as aubergine or eggplant) and freshly home made spice powder. It's very tasty and easy to make. This curry can be served as an accompaniment for steamed rice and roti. The ground masala can be made once and stored in an air tight container in larger quantities and can be used whenever we make this curry to save time.
Print Recipe
Ingredients
- 300 grams Brinjal
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Salt adjust to your taste
- ¼ teaspoon Tamarind Paste (or use pinch of tamarind)
For making Masala Powder
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tablespoon Coriander seeds
- 3 nos Red Chili
- ¼ teaspoon Fenugreek seeds
For Tempering
- 2 tablespoon Cooking Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon 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 spice powder (Podi)
- Heat a pan. Add the grinding ingredients (Chana 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 ¼ 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!
Video
Notes
- I made this curry as no onion - no garlic. However you can enhance this curry with onion. Fry the onion immediately after tempering.
- Do not cook the brinjal for long time otherwise it will turn mushy.
- You can also add grated coconut along with masala powder for additional flavor and taste.
- You can make the powder in advance and store it in air tight container.
Nutritional Info
Nutrition Facts
Kathirikkai Podi Curry | Brinjal Podi Curry Recipe | Brinjal Stir Fry with Freshly Ground Masala Powder
Amount Per Serving (1 cup)
Calories 142
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2.7g17%
Trans Fat 0.3g
Sodium 169mg7%
Potassium 162mg5%
Carbohydrates 8.2g3%
Fiber 2g8%
Sugar 2.9g3%
Protein 1.2g2%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES
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 ¼ cup of water and stir well to get tamarind 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!
