Kathirikkai Podi Curry | Brinjal Podi Curry Recipe | Brinjal Stir Fry with Freshly Ground Masala Powder
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.
Servings: 4 people
Calories: 142kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
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.
Nutrition
Serving: 1cup | Calories: 142kcal | Carbohydrates: 8.2g | Protein: 1.2g | Fat: 12g | Saturated Fat: 2.7g | Trans Fat: 0.3g | Sodium: 169mg | Potassium: 162mg | Fiber: 2g | Sugar: 2.9g