Name: Kathirikkai Podi Curry | Brinjal Podi Curry Recipe | Brinjal Stir Fry with Freshly Ground Masala Powder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 300 grams Brinjal; ¼ tsp Turmeric Powder; 1 tsp Salt (adjust to your taste); 1 tsp Cooking Oil; 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu); 1 tbsp Coriander seeds; 2 nos Red Chili; ½ tbsp Cooking Oil; 1 tsp Mustard seeds; 1 tsp Split Urad Dal; few Curry Leaves

Brinjal cooked with fresh masala powder !

4.28 from 11 votes

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. 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.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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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.

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Recipe card to make Brinjal Podi Curry

Method to make Kathirikkai Podi Potta Curry with step by step pictures :

Wash and Chop the brinjals and soak it water for de-colourisation.

Heat oil in a pan. Add the grinding ingredients and roast them till the dal turns golden brown color

Keep the pan in flame again. Add 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 curry leaves and saute for few seconds

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

While the brinjals are getting cooked, take the roasted ingredients to the mixer jar and grind it to a powder

When the brinjal is cooked completely, add the ground spice powder and mix well. Keep the poriyal in flame for 5 minutes in low flame and then switch off the flame.