Katharikai Podi Curry | Brinjal Podi Curry
Brinjal Podi Curry is a yummy lunch side dish. Brinjal is cooked along with a special roasted and ground masala spice mix.
Servings: 3
Calories:
Standard 1 cup measures 240 ml
Ingredients
- Brinjal – 10 mins small variety
- Salt as needed
To Roast and Grind :
- Corriander seeds – 1 tsp
- Channa Dal – 1 tsp
- Urad Dal – 1 tsp
- Whole Pepper – ½ tsp
- Dry Red Chilli – 3
- Hing a pinch
- Grated Coconut – 2 tbsp
To Temper :
- Oil – 1 tsp
- Curry Leaves a spring
Instructions
- Dry roast the ingredients mentioned under the “To Roast and Grind” section until a nice aroma comes and they turn golden brown.
- Once done allow them to cool down completely and grind them to form a coarse powder and set it aside.
- Once the powder is ready. Wash the brinjals and chop them into small cubes.
- Heat a kadai add in oil once it heats up add in the curry leaves and start cooking.
- Next add in the chopped brinjals along with the required salt and continue cooking until the brinjals are 90% cooked.
- Finally add in the prepared powder and cook till the brinjals are fully done. Tasty Brinjal Podi Curry is now ready.
Notes
· Tastes best with Sambar and Steamed Rice.
· You can also grind the podi to a fine powder and use it.
· Any variety of brinjal can be used for this recipe
· You can also grind the podi to a fine powder and use it.
· Any variety of brinjal can be used for this recipe
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