Please note: Generally Kathirikai Podi Curry is made with small violet brinjal that’s slit and the masala filled inside. In the recipe mentioned below, I have used the purple, long brinjal and added the spices along with the gravy to make a side-dish for roti or chapati for dinner.
Pin Podi Curry is a traditional Tamil Brahmin Recipe except that I made a slight twist in it and added pureed onions. You can omit that and you will get a dry fry dish. I wanted something that was slightly soft and not fried.
Kathirikai Podi Curry Recipe
Ingredients: Brinjal / eggplant - 2 cups, cubed Onion - 1 small, ground to a paste or chopped fine Mustard seeds - ⅛ tsp Oil - 1 tablespoon (preferably gingelly/sesame oil) Salt - to taste To dry-roast and grind: Dhania / malli - 2 teaspoon (or 3 teaspoon dhania powder) Bengal gram / Chana dal / kadala parippu - 1 tbsp Urad dal / uzhunnu parippu / uzhutham paruppu - 1 tsp Dried red chillies - 4, adjust to taste Curry leaves - a few How to Make Kathirikai Podi Curry
Dry roast the list of ingredients until golden brown, cool, grind and set aside.
Heat oil in a pan. temper mustard seeds and lightly saute the onion paste. Then add the brinjal pieces and fry until they turn colour and get soft. Add salt.
Mix in the ground spice mixture and fry well for 3 to 4 mins. Remove from fire. Serve hot with steamed white rice and spicy baby potatoes .
Please note: Generally Kathirikai Podi Curry is made with small violet brinjal that’s slit and the masala filled inside. In the recipe mentioned below, I have used the purple, long brinjal and added the spices along with the gravy to make a side-dish for roti or chapati for dinner.
Pin Podi Curry is a traditional Tamil Brahmin Recipe except that I made a slight twist in it and added pureed onions. You can omit that and you will get a dry fry dish. I wanted something that was slightly soft and not fried.
Kathirikai Podi Curry Recipe
Ingredients: Brinjal / eggplant - 2 cups, cubed Onion - 1 small, ground to a paste or chopped fine Mustard seeds - ⅛ tsp Oil - 1 tablespoon (preferably gingelly/sesame oil) Salt - to taste To dry-roast and grind: Dhania / malli - 2 teaspoon (or 3 teaspoon dhania powder) Bengal gram / Chana dal / kadala parippu - 1 tbsp Urad dal / uzhunnu parippu / uzhutham paruppu - 1 tsp Dried red chillies - 4, adjust to taste Curry leaves - a few How to Make Kathirikai Podi Curry
Dry roast the list of ingredients until golden brown, cool, grind and set aside.
Heat oil in a pan. temper mustard seeds and lightly saute the onion paste. Then add the brinjal pieces and fry until they turn colour and get soft. Add salt.
Mix in the ground spice mixture and fry well for 3 to 4 mins. Remove from fire. Serve hot with steamed white rice and spicy baby potatoes .
